In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add 1/4 teaspoon of crushed red pepper flakes and 3 minced garlic cloves, sautéing for about 1 minute until fragrant.

Add 1 pint of halved cherry tomatoes to the pan, stirring well. Cook for about 8-12 minutes until blistered and soft.

Pour in 1/4 cup of dry white wine, stirring gently and letting it simmer for 2-3 minutes.

Stir in 1/2 cup of chopped fresh basil, 2 tablespoons of fresh lemon juice, 1/2 teaspoon of lemon zest, 1/2 teaspoon of salt, 1 teaspoon of sugar, and 1/4 teaspoon of black pepper, cooking for an additional 2 minutes.

In a nonstick skillet, heat another tablespoon of olive oil over medium heat. Pat 1.5 pounds of cod fillets dry, season, and cook for about 3 minutes until golden brown.

Carefully flip the cod fillets and continue cooking for another 3-4 minutes until opaque and flaky.

Pour the white wine tomato basil sauce over the cooked cod fillets and warm through for about 1-2 minutes.