Preheat the oven to 425 F.
Place the fish in a baking tray lined with parchment paper. Season the fish with salt and pepper on both sides.
For each fish, insert into the cavity one garlic clove, two lemon wedges, and one sprig of rosemary.
Prepare the pesto. Drain the sundried tomatoes from the oil and move them to a food processor along with one garlic clove, the zest of a lemon, and pine nuts. Blend until smooth. Cover both fish sides facing up with the pesto and top with breadcrumbs for a crunchy finish. Place the fish in the oven and cook for 25 minutes.
In the meantime, prepare the side dish. Strain the artichokes, olives, and radicchio from the oil. Strain the cherry tomatoes from the tomato juice, but reserve ½ cup of the juice for the sauce.
Finely chop the shallot and two garlic cloves. Warm up a large sauté pan on medium heat. Drizzle a couple of tablespoons of olive oil and add the shallot and garlic. Cook for 5 minutes. Add the artichokes, radicchio, and olives. Cook for five minutes. Add the cherry tomatoes and the juice. Cook for five minutes more. Turn off the heat and add a few leaves of basil. Set aside.
Remove the fish from the oven. For plating, you could use two large platters. Divide the vegetables onto each plate and put the whole fish on top. Garnish with some fresh basil.
