Puree the oil, basil, pine nuts and spices. Mix in the parmesan, lemon zest and juice. Cover the pesto and set aside.
Rinse the seabream (inside and out) in cold water, pat dry. Make diamond-shaped incisions (approx. 5 mm deep) on both sides of the fish without damaging the bones. Season the fish inside and out, brush with oil.
Grill the fish over/on a medium heat (approx. 200 °C for approx. 8 mins. on each side. Serve the sea bream together with the pesto.