Cod:
Preheat oven to 350ºF.
In a saucepan, combine olive oil and garlic cloves. Bring to slow simmer and cook 15 minutes. Allow garlic to sit in oil and cool to room temperature.

Remove the garlic cloves and mash them on a cutting board with the edge of a knife.
Combine the garlic and lemon zest with the Mascarpone cheese and set aside.

In a bowl, blend the Pepato and Parmesan cheeses, parsley and bread crumbs.
Season the cod portions with the salt and dredge in flour. Sear one side only in some of the clarified butter until golden brown. Remove.

Divide the Mascarpone mixture among the cod portions, spreading over the seared side of the fish. Spread Pepato cheese mixture over Mascarpone. Place cod loins on an oiled baking sheet and bake for about 10 minutes or until tender. Reserve in warm place.

Vegetables:
Melt the tablespoon butter in a small sauté pan and add shallot. Cook 1 to 2 minutes. Add the beans, squash and cherry tomatoes. Sauté until just warm.
Salt to taste.

Final Preparation:
Place a portion of the vegetables in the center of each of 12 serving plates, dividing evenly. Place cod on center of vegetables.
Serve immediately