In a 2-quart saucepan place carrots and enough water to cover; bring to a full boil. Cook over medium heat until carrots are crispy tender (6-8 minutes).
In a small bowl, stir together remaining ingredients, except fish and set aside. Separate fillets and divide carrots equally among fillets. Wrap each fillet around carrot strip. Place fillets, seam side down in a 9-inch square baking pan. Sprinkle with stuffing mixture. Cover and bake for 10 minutes. Uncover and continue baking for 8-10 minutes or until fish flakes easily with a fork.