Rinse the fillets under cold running water and dry with kitchen towel. Slice the fish diagonally across the grain about 3 cm thick.
Heat the oil in a large, heavy frying pan over high heat. Place the fish pieces in the frying pan and sauté for 3 minutes on one side. Carefully turn the pieces to the other side and season with a pinch of salt, enough pepper and the juice of one lemon. Sauté on the other side for about 3 more min until just cooked flat. Remove the roasting pan from the heat.
Transfer the fish to a preheated serving dish form and cover with aluminum foil. Return the skillet to the heat pour in the sliced shallots and garlic and sauté over medium heat for 30 seconds, stirring throughout. Add the basil and fish stock or wine, if using, and quiet the mixture for 1 minute. Then stir in the whipping cream, remaining salt, and a little pepper, and turn the sauce down for 2 more minutes until it thickens slightly. Cover the fish with the sauce and serve it on the spot on a suitable plate.
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