1
: Preheat oven to 375°F (190°C). Grease a 13” x 9” (3.5 L) casserole dish.
2
: In a large, heavy, nonstick saucepan, whisk together evaporated milk, chicken broth, flour, thyme, salt and pepper over medium heat. Cook and stir until mixture comes to a boil and thickens. Stir in onion, potatoes and carrots; simmer over low heat, stirring often, for 15 minutes.
3
: Pour potato mixture into prepared dish, arranging evenly. Place fish fillets in single layer on top. Cover with foil. Bake for 15 minutes. Remove foil, sprinkle fish with cheese. Continue baking for 5 minutes or until fish and potatoes are tender.
4
: Garnish: Sprinkle with herbs, and enjoy.