Seafood: Ligurian-Style Sea Bass

To serve 8.
2 pounds Yukon Gold potatoes, peeled and sliced 1/2" thick
1 pound tomatoes, cut into large chunks
3/4 cup pitted green olives
1/4 cup torn basil leaves
1/2 cup plus 3 T evoo
S & freshly ground pepper
2 3 pound sea bass, cleaned
1/2 cup pine nuts

Preheat oven to 425F.  In very large roasting pan, toss potatoes, tomatoes, olives, and basil with 1/2 cup evoo.  Season with s & p.  Make 3 shallow slashes in both sides of each fish.  Rub each fish with 1 T evoo, season with s & p.  Set fish in the roasting pan, tucking them into the veg.  Roast for about 40 minutes, until veg are tender and fish are cooked through. 
Meanwhile in small skillet, toast pine nuts in the 1 T evoo over mod heat, stirring until golden.  Spoon nuts over fish and veg in pan and serve immediately.