For the pesto dressing, blend all the pesto dressing ingredients in a food processor to a coarse paste.
For the sea bass, heat the olive oil in a frying pan over a medium heat. Fry the sea bass, skin-side down, for 3-4 minutes and season, to taste, with salt and freshly ground black pepper. Turn the sea bass fillet over and fry for a further 3-4 minutes, or until the skin is crisp and golden-brown and the fish is cooked through. Remove from the pan and set aside on a serving plate.
Mix the tomato, pine nuts, olive oil, lemon zest and juice in a bowl. Season, to taste, with salt and freshly ground black pepper.
To serve, spoon the tomato and pine nut mixture over the sea bas, then spoon over the pesto dressing.
