Place the peel of one lemon in a 24 oz bottle of Olive oil to soak overnight.
Rub fish with lemon oil inside and out then season with salt and pepper. In a separate bowl, mix all zest, herbs and bread crumbs with 1 Tbsp of olive oil. Coat the fish filets with zest, herb and bread crumb mixture. Place filet on pan with baking paper. Cook fish for 5 minutes at 400 F. Filet will be firm to the touch.
Grate zucchini, yellow squash, red pepper and carrot lengthwise to get the spaghetti shape and set aside the grated carrots. Blanch carrots in boiling water for one minute then shock in cold water. Sauté all vegetables together in olive oil on high heat for 1 minute. Add shallot. Season with salt and pepper.
Citrus sauce preparation:
Saute chopped shallots on high for 30 seconds then add citrus juice and stock. Remove pan from heat and add butter to melt. Add seasoning to taste. Pour sauce over vegetables and perch.