Sauce: Gently sauté the garlic and sundried tomato in butter for about 2 minutes. Premix lemon juice with corn starch. Stir in lemon juice with corn starch, lemon zest, capers and basil into the sauce. Add salt and pepper to taste. Remove from heat when the sundried tomatoes are soft.
Fillets: Pat the skin of the fillets dry with paper towels. Very lightly season both sides with salt and pepper. Evenly coat a nonstick pan with oil. Heat the pan at high heat. Add the fillets to the pan, skin side down. Use a spatula to press down once on the fillet for a few seconds for crispy skin. Fry on medium high heat for 5 minutes or until it has a crispy brown color. Flip and cook 2 more minutes on the other side or until fish is cooked through. Serve skin side up.