Wash the fish, dab dry, sprinkle with lemon juice and season with salt and pepper. Place the fish side by side in an ovenproof dish. Spread with 1 1/2 tsp. pesto each. Clean, wash and slice the tomatoes.
Cut the olives into slices.
Place the tomatoes on the fish in a fan shape. Sprinkle with olives and season with salt and pepper. Sprinkle with 1 teaspoon of oil on each. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 20 minutes.
After about half of the baking time, drip some of the resulting liquid over the tomato toppings. Bake until done, remove from the oven. Baguette tastes good with it.