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1
Preheat oven to 400 degrees F.
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2
Season fish pieces with lemon juice, salt, pepper and cayenne.
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3
Place in a foil-lined baking sheet.
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4
Pour 2 tablespoons oil over fish.
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5
Bake fish for 12 minutes (fish may not be done, the final cooking will happen later).
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6
Take out of oven.
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7
Reduce oven temperature to 350 degrees F.
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8
Steam broccoli in microwave until soft but florets retain color.
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9
In the remaining 2 tablespoons oil, over medium heat, saute potatoes and carrots for 4 minutes.
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10
Add in bell pepper, serranos, ginger and green onions and cook for an additional 3 minutes.
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11
Take off heat.
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12
Stir in broccoli, drained of any water.
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13
Add in peas.
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14
Take out serranos or jalapenos, if needed, at this point.
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15
Add in 1 tablespoon butter to the vegetables, let melt.
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16
Stir in all purpose flour.
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17
Combine with vegetables using a wooden spoon for a minute, allowing flour to cook through.
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18
Stir in milk, let boil and simmer for 1 minute or so.
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19
Add cheese and let melt into sauce and vegetables.
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20
Take off heat.
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21
Mix in salt and pepper.
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22
In an oven proof casserole pan, begin layering sauce and fish pieces.
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23
Starting with the sauce, pour in a couple of ladlefuls as a base.
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24
Then place 4-6 fish pieces on top of sauce.
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25
Repeat until you end with sauce.
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26
Top with breadcrumbs and remaining butter, divided into pats.
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27
Bake final dish for 20 minutes in 350 degrees F oven.
