Preheat the oven to 350 degrees. Place the pine nuts in a single layer in a rimmed baking sheet; toast until they are golden and aromatic, 8 to 12 minutes. Shake the sheet halfway through baking to make sure the nuts toast evenly. Set aside.
Fillet the fish. Using tweezers or pliers, remove the pin bones. Beginning at the tail and working toward the head, remove the skin from each fillet.