Tuscan-Style Fish

Season the fish loin pieces with lemon, salt, and pepper, mixing well.

Lightly dredge the seasoned fish pieces in a thin layer of all-purpose flour, ensuring it is evenly distributed but not fully coated.

Heat a generous amount of olive oil in a skillet until hot.

Gently brown the fish pieces on both sides, removing them from the skillet once they achieve a light golden color.

In the same skillet, lightly sauté the onion, garlic, leek, chopped fresh tomato, and chopped sun-dried tomato until slightly wilted.

Add the heavy cream and basil leaves (reserving some for garnish) to the mixture.

As soon as the sauce begins to bubble around the edges, return the seared fish to the skillet.

Carefully mix and cook until the sauce is very hot and bubbling, indicating the dish is ready to serve.