Roast the seeds. Peel garlic, chop. Rinse basil and pluck. Blend everything with 125 ml oil, fold in cheese. Season with salt and pepper.
Rinse fish and dry. Score 1 pocket in each and fill with 1-2 tsp pesto. Brush with remaining oil. Grill in grill tray for about 15 min. Season with salt and pepper.
In the meantime, clean the mushrooms, grate them wet and put them on skewers.
Spread with a little pesto and grill in the grill tray for about 4 minutes.
Keep the rest of the pesto in the refrigerator.