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, sautéing for about 1 minute until fragrant.

Next, incorporate 2 cups of halved cherry tomatoes into the pan. Cook them for 8–12 minutes, stirring occasionally, until they soften and blister.

Pour in ½ cup of dry white wine, bringing the mixture to a gentle simmer for about 2 minutes. Stir in ¼ cup of chopped fresh basil, the juice and zest of 1 lemon, ½ teaspoon of salt, a pinch of granulated sugar, and black pepper to taste.

In the same pan, add another tablespoon of olive oil and heat over medium. Pat 4 cod fillets dry with paper towels, then season them generously with salt and black pepper.

Carefully flip the cod fillets and cook for an additional 3–4 minutes. The fish should be opaque and flake easily with a fork when done.

Once the cod is perfectly cooked, pour the prepared white wine tomato basil sauce over the fillets in the pan. Warm everything together for about 1 minute, then serve immediately.