Fish Pie

Preheat oven to 400ºF.

Season fish pieces with lemon juice, salt, pepper and cayenne. Place in a foil-lined baking sheet. Pour 2 tablespoons oil over fish.

Bake fish for 12 minutes (fish may not be done, the final cooking will happen later). Take out of oven. Reduce oven temperature to 350°F.

Steam broccoli in microwave until soft but florets retain color. In the remaining 2 tablespoons oil, over medium heat, saute potatoes and carrots for 4 minutes. Add in bell pepper, serranos, ginger and green onions and cook for an additional 3 minutes.

Take off heat. Stir in broccoli, drained of any water. Add in peas. Take out serranos or jalapenos, if needed, at this point.

Add in 1 tablespoon butter to the vegetables, let melt. Stir in all purpose flour. Combine with vegetables using a wooden spoon for a minute, allowing flour to cook through. Stir in milk, let boil and simmer for 1 minute or so. Add cheese and let melt into sauce and vegetables. Take off heat. Mix in salt and pepper.

In an oven proof casserole pan, begin layering sauce and fish pieces. Starting with the sauce, pour in a couple of ladlefuls as a base. Then place 4-6 fish pieces on top of sauce. Repeat until you end with sauce.

Top with breadcrumbs and remaining butter, divided into pats. Bake final dish for 20 minutes in 350ºF oven.