Peel, wash and thinly slice the carrots. Sweat in hot fat for about 2 minutes. Season with salt and sugar. Add about 4 - 5 tablespoons of water and cook covered for 5 minutes.
Wash the fish fillet, pat dry, cut into 4 pieces and drizzle with lemon juice. Finely crumble the toast.
Place the carrots in a flat roasting pan. Place the fish on top and season with salt and pepper. Spread the pesto on top. Sprinkle with breadcrumbs. Pour cream over it.
Bake in a preheated oven at 175 ° C for about 25 minutes. Garnish with basil.