In a large sauté pan, heat 2 tablespoons of olive oil over medium heat until shimmering. Add a pinch of crushed red pepper flakes and 2 minced garlic cloves—sauté for about 1 minute until fragrant.

Stir in 2 cups of halved cherry tomatoes and cook for 8–12 minutes until they soften yet hold their shape.

Pour in ½ cup of dry white wine and let it simmer gently.

Mix in ¼ cup of freshly chopped basil, 2 tablespoons of lemon juice, and the zest of one lemon. Season with salt, sugar, and black pepper. Allow to cook for an additional 2 minutes.

In another pan, heat another tablespoon of olive oil over medium heat. Pat 4 fresh cod fillets dry and season with salt and pepper. Place the cod in the hot oil and sear for about 3–4 minutes per side.

Pour the tomato basil sauce over the cod and warm together for about 1 minute before serving.