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In a small food processor or using a mortar and pestle, combine the basil, toasted pine nuts, and garlic. Pulse until a coarse paste forms. Stir in the grated cheese and lemon juice, then slowly stream in the olive oil until emulsified. Season with salt to taste and set aside.
Pat the fillets extremely dry with paper towels. Season lightly with salt and white pepper. If you prefer a more refined texture, you can lightly 'cure' the cod by salting it 15 minutes before cooking and then rinsing/drying it again to firm up the flakes.
Option A (Pan-Sear): Heat olive oil in a non-stick skillet over medium-high heat. Sear the cod for 3–4 minutes on one side until a golden crust forms. Flip gently and cook for another 2 minutes.
Option B (Sous-Vide): Vacuum seal the fillets with a teaspoon of olive oil. Cook at 50°C (122°F) for 30–40 minutes for a delicate, buttery texture.
While the fish finishes, toss the quartered tomatoes and capers with a teaspoon of olive oil.
Place a generous spoonful of pesto on the plate and use the back of the spoon to create a smooth circle or 'swoosh.' Place the cod fillet directly on top. Spoon the tomato-caper mixture over the fish and finish with microgreens for a professional aesthetic.