Place the fish fillets on a baking tray over parchment paper, and preheat the oven to 375 F (about 190 C).
Spread each fillet with 1 Tbsp pesto sauce and 2 Tbsp shredded carrot.
Roll each fish fillet carefully trying to keep the shredded carrot inside the roll. Set aside.
In a small dish, blend panko bread crumbs and lemon peel.
Top each fillet roll with about 1.5 Tbsp of the bread crumb mix.
Drizzle each fillet with a small amount of butter.
Bake in the oven at 375 F for about 25 minutes or until the fish flakes easily.
Toss cooked spaghetti with remaining peso sauce and lemon juice. Serve fish fillets over the spaghetti and ENJOY!
