Preheat the oven to 425.

In a 12-inch ovenproof dry skillet over medium-high heat, toast the pine nuts until golden. Remove to plate to cool.

Heat the olive oil in the same skillet over medium-high heat. Add the potato wedges, ½ teaspoon of salt and black pepper. Let them get nice and browned on one side for about 3 minutes, then using a spatula flip them over, keeping the nice browned bits with them. Brown for about 2 more minutes on this side. Sprinkle on the garlic and place in the oven. Roast for 15 minutes.

In a bowl, stir together the mayo, lemon juice, basil and Parmesan cheese. Add pepper if you would like.

Pat the fish filets dry and sprinkle with salt and pepper. Spread the pesto mayo on the top of each fish, reserving 2-3 tablespoons. Remove the potatoes from the oven, sprinkle on the peas and top with fish. Bake for 10-12 minutes.

Divide the fish, potatoes and peas between two plates. Top with the pine nuts and serve with the reserved pesto mayo for dipping.