Roast pine nuts in a pan without fat while turning. Take out and let cool down. Grate cheese finely. Peel garlic. Wash basil, shake dry. Pluck off leaves. Coarsely chop 2 cloves of garlic and basil.
Puree both with pine nuts and 3 tablespoons of cheese in the universal chopper or with a hand blender, gradually adding 6 tablespoons of oil. Season to taste with salt.
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Wash the thyme, shake dry and pluck the leaves. Finely chop 1 clove of garlic. Rinse fish and pat dry. Cut the skin several times with a sharp knife, then cut the fish into 8 pieces.
Cook the pasta in boiling salted water according to the instructions on the packet. Heat 2 tablespoons of oil in a coated frying pan. Season fish with salt and pepper and fry on the skin side for about 2 minutes. Turn, add garlic and thyme and fry over medium heat for about 3 minutes.
Drain the pasta, mix with pesto. Serve with the fish. Add the rest of the parmesan.