Start by removing the skin from the cod, remove the bones, cut it into pieces, wash it, and dry it carefully.

Clean the bell peppers, remove the internal seeds, and cut them into strips; thinly slice the potatoes as well.

Sauté the chopped spring onion in three tablespoons of oil, then add the bell peppers, season with salt and pepper, and let it cook for about 10 minutes.

Peel the plum tomatoes after immersing them in boiling water for a few minutes; cut them in half, remove the seeds, and roughly chop them.

Prepare an oiled terracotta baking dish: create a first layer with the chopped tomatoes, then one with the potatoes and sprinkle with half of the chopped garlic and parsley together; season with salt and pepper.

Place the peppers with their cooking juices on top and arrange the pieces of cod on them.

Slice the beefsteak tomatoes and completely cover the cod; season with salt, pepper, oregano, and the remaining chopped garlic and parsley.

Drizzle with extra virgin olive oil and sprinkle with breadcrumbs before baking for 30 minutes at moderate heat.