Put rack in the middle of oven. Preheat oven at 400°F.
Fish: Put flour in a plate, egg in a second plate, pine nut and parmigiano in a third plate. Set aside.
Add salt and pepper to the fish then flour them. Dip one side of each fillet in egg, then press the same side in the pine nut mixture.
In a large ovenproof non-stick skillet, brown each fillet in oil at medium heat, crusted side down. Flip fillets and cook in the oven 8 to 10 minutes until fish is cooked.
Sauce: Meanwhile, in a saucepan, soften onion and garlic in oil. Add chicken stock and bring to boil. Let simmer about 2 minutes. In a blender, reduce the stock with the herbs in a creamy puree. Add salt and pepper.
Distribute sauce in the bottom of 4 warm plates and put the fish on top.