Begin by frying the garlic and pine nuts until the pine nuts are lightly toasted.
Then sautee the basil leaves for 2 minutes.
In a mortar and pestle pound the basil, garlic and pine nuts to form the basil pesto.
Cook the fish fillets by heating the olive oil in a skillet on medium to high heat and add the butter until the butter is creamy.
Place the fillets in hot oil. Turn the fish ensuring even cooking.
When the fish is about to cook, squeeze half of the lemon over the fish.
When the fish is done, remove the fish and plate.
Add the basil pesto and lemon zest.
Serving Suggestions: Serve with lemon, cooked vegetables or potatoes or cauliflower mash with lemon juice.