Saute fillets in the oil in a pan. Once they are "shielded", when they actually get some color on both sides, you add the sliced onion and garlic.

Then you season with the basil, thyme and sea salt. Following this, you add the sliced mushrooms and add 1 1/2 cup of the milk and simmer until the fillets are almost cooked.

Once this point is reached, you dilute the cornflour in the remaining milk and you add this mixture in the pan.

When the sauce is almost thickened, you transfet the contents of the pan in a baking tray. Then you add the sliced sundried tomatoes and baked in a preheat oven at 180o C for 25 minutes. Et voilà!