In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add a pinch of crushed red pepper flakes and 3 finely minced garlic cloves, sautéing until fragrant, about 1 minute.

Next, add 1 pint of halved cherry tomatoes to the pan. Cook the tomatoes for about 8 to 12 minutes, stirring occasionally until they soften and burst.

Pour in 1/2 cup of dry white wine, bringing the mixture to a gentle simmer. Stir in a handful of chopped fresh basil, juice and zest from 1 lemon, 1/2 teaspoon of salt, a pinch of granulated sugar, and fresh ground black pepper to taste.

In a nonstick skillet, heat another 2 tablespoons of olive oil over medium heat. Pat 4 cod fillets dry and season both sides with salt and black pepper. Once the oil is shimmering, carefully place the fillets in the skillet, searing for about 3 minutes on each side.

Pour the white wine tomato basil sauce over the freshly cooked cod in the skillet, allowing it to warm for about 1 minute. Serve immediately.