2 tablespoons olive oil

1/4 teaspoon crushed red pepper flakes

3 large garlic cloves, minced

1 pint cherry tomatoes, halved

1/4 cup dry white wine (add an extra 1/4 cup for more sauce)

1/2 cup fresh basil, finely chopped

2 tablespoons fresh lemon juice

1/2 teaspoon lemon zest

1/2 teaspoon salt (more to taste)

1 teaspoon granulated sugar

1/4 teaspoon black pepper (more to taste)

2 tablespoons olive oil (for fish)

1 1/2 pounds cod fillets (cut into 4 portions)

Salt and black pepper, to taste

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Heat 2 tablespoons olive oil in a sauté pan over medium heat. Add red pepper flakes and garlic, cooking 1 minute until fragrant.
Add cherry tomatoes and cook 8–12 minutes, stirring occasionally, until softened and blistered but still holding shape.
Stir in white wine and bring to a gentle simmer. Add basil, lemon juice, lemon zest, salt, sugar, and pepper. Cook 2 more minutes, then transfer sauce to a bowl and set aside.
For the cod: Pat fillets dry with paper towels. Season both sides with salt and pepper.
Heat 2 tablespoons olive oil in a nonstick or cast iron skillet over medium heat until shimmering. Place cod fillets in pan and cook 3 minutes until golden. Carefully flip and cook another 3–4 minutes until fish flakes easily with a fork.
Pour tomato basil sauce over cod, warm briefly, then remove from heat. Serve immediately with pasta, rice, or vegetables.

Use a crisp dry white wine like Pinot Grigio or Sauvignon Blanc for best flavor.
For alcohol-free, substitute low-sodium chicken or vegetable broth with 1/2 teaspoon white wine vinegar.
Choose thick cod fillets for easier pan-searing without breaking apart.
This sauce also pairs beautifully with salmon, halibut, shrimp, or chicken.
Fresh basil is essential for authentic flavor; don’t substitute dried basil.