Using the sunflower oil, lightly oil a baking tray. Place the fish fillets on the tray and spread 1 tsp of Black Olive pesto over each, sprinkle with the breadcrumbs and drizzle with the olive oil.
Roast in a preheated oven at 180˚C/350˚F/gas 4 (160˚C for fan ovens) for 10-15 minutes. Move on to the next step while you wait.
Toss together the rocket, pine nuts and Parmesan shavings, then drizzle with the balsamic vinegar and extra virgin olive oil. Serve with the fish.