Pre heat oven to 400 degree.

Cut the fish out of their plastic sealed wrapped compartments and lay on a cookie sheet layered with paper towels. The paper towels will help grab some extra unneeded water content from the sea bass. The place in the fridge while prepping your pesto.

In a blender, add pine nuts, garlic, olive oil, and basil. Blend and pulse until well blended (approximately 20 -30 seconds). You don't want to over process and bruise your pesto sauce.

Place your pest sauce into a medium sized bowll, and add may, parmesan cheese, salt, and pepper. Mix well.

Pull your fish out of the fridge, and place them in a 9 x 13 pryex glass dish.

Cover each fish with approximately a 1/4 thick layer. Don't be stingy. Spread that yummy goodness around.

Place in the oven and cook for approximately 10-12 minutes, or until your pesto crust has a nice golden brown color to it. While waiting for bass to finishing cooking in the oven, make the asparagus risotto according to package directions or make your own from scratch!

Remove from oven and allow to cool for 5 minutes before serving.