Clean fish. Mix together the bay leaves, garlic, parsley, oregano, basil, dill, scallions, carrots, and plum tomatoes.
Slit fish on both sides. Rub with juice of 4 of the lemons and sprinkle with salt and pepper. Place on oiled pan. Cover with herb mixture. Add wine and oil. Slice remaining lemons and arrange over fish. Cook for 15 minutes on high heat on top of stove.
Preheat oven to 375°. Remove pan from heat. Place shellfish on sides of fish, alternating mussels, clams and shrimp. Bake 30 minutes. Cover with foil for last 10 minutes to open shells.