Prepare the fish fillets, rinse with cold water, pat dry, drizzle with lemon juice, season with salt and pepper. Wash the tomatoes and remove the stalks. Eight two tomatoes, cut the rest into slices about one centimeter thick. Drain the mozzarella well and cut into 16 slices.
Butter a casserole dish well, line it with tomato slices and lightly season with salt and pepper. Place the fish fillets on top of the tomatoes and spread the pesto on top, cover each with four tomato wedges and four mozzarella slices and sprinkle with pine nuts. Bake in a preheated oven at 200 degrees for 20-25 minutes.
In the meantime, cook the rice according to the instructions on the packet and serve with the fish.
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