A fantastic way to serve fish to kids... and please parents. Cod cooked in coconut milk becomes very soft and tasty. With vegetables and a crisp breadcrumb crumble topping … Pre-cook carrots and green beans (only half-cooked). Arrange ingredients in layers, finish with the crumble topping (breadbrumbs + melted butter). Bake in the oven.
Prepare fish pie filling. Peel carrots and cut thin strips length long with a peeler with a sausage.
Steam or broil green beans and carrot strips (until almost soft, half way only as the will finish cooking in the oven with cod). Drain them.
Cut fish into cubes of about 4-5 cm wide and place them in the bottom of the dish. Ground over salt and pepper.
Prepare crumble by mixing the chosen bread into breadcrumbs with a mixer. Melt the butter and combine with breadcrumbs. You should get a somewhat grainy but aerated texture, butter coating breadcrumb (see the above picture of the desired texture). Adjust the quantities according to the size of your dish.
Cover with a layer of carrots and a layer of green beans, in any order. Add salt and pepper.
Pour over coconut milk and pack a bit the preparation (see above the advices).