1.Preheat oven to 200*C
2.In a saucepan add the oil and saute the carrot, celery, onion, garlic until softened, season to taste to and remove to an ovenproof dish.
3.Place the fish and eggs in the saucepan and cover in almond milk, add the bay, peppercorns and most of the parsley. Bring to the boil and reduce to a simmer for 8-10 minutes.
4.Strain through a sieve reserving the infused milk in a jug. Carefully peel the eggs then add the eggs and fish to the ovenproof dish.
5.Whisk the butter and add flour in the saucepan to make a roux then add the reserved milk gradually whisking constantly, bring to a boil and reduce to a simmer until you have a smooth consistency.
6.Pour the sauce over the fish mixture and add the peas. Arrange the sliced potato on top and sprinkle on the flaked almonds.
7.Bake for 15-20 minutes or until the top is golden brown. Add more parsley and lemon wedges to serve.