Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add 1/2 teaspoon of crushed red pepper flakes and 2 minced garlic cloves, sautéing until fragrant, about 1 minute. Stir in 1 cup of halved cherry tomatoes and cook for 8-12 minutes until blistered and softened. Pour in 1/2 cup of dry white wine, simmer for 2 minutes before adding 1/4 cup of fresh basil, 1 tablespoon of lemon juice, zest, salt, sugar, and pepper. Adjust seasoning to taste and set the sauce aside.

In a nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Season 4 fresh cod fillets with salt and pepper. Carefully place the cod in the hot oil, cooking for about 3 minutes on each side until golden brown and the flesh flakes easily with a fork.

Once the cod is perfectly cooked, gently pour the warmed white wine tomato basil sauce over the fillets in the skillet. Allow the fish to soak in the flavors for a minute before serving. Plate the cod beautifully and serve immediately.