pesci con pesto e pinoli

fish with pesto and pine nuts

• 3¾ pounds black sea bass or sea bream (2 to 3 fish), gutted, scaled, rinsed
• Salt
• Freshly ground black pepper
• 3 garlic cloves, minced
• ½ cup dry white wine
• 2 tablespoons extra-virgin olive oil
• 20 Gaeta olives, pitted
• ¼ cup homemade or jarred pesto
• 2 tablespoons pine nuts

Heat oven to 400°. Season skin and flesh of fish with salt and pepper; place in a baking dish. Sprinkle with garlic, drizzle with wine and oil and top with olives. Bake, basting occasionally with pan juices, until flesh is opaque and fish is cooked through, 35 to 45 minutes (depending on size of fish). Remove from oven, drizzle with pesto and sprinkle with pine nuts.