• 4 tbsp olive oil, divided
  • ½ tsp crushed red pepper flakes
  • 2 large cloves (or 3 smaller cloves) garlic, finely minced
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup dry white wine (or chicken stock)
  • ½ cup fresh basil, finely chopped
  • 2 tbsp fresh lemon juice
  • ½ tsp fresh lemon zest
  • ¼ tsp fresh ground black pepper (more to taste)
  • 1 ½ lb fresh cod, cut into 4 fillets (or four 6 ounce fillets)
  1. Preheat oven to 375°F.
  2. Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add crushed red pepper flakes and garlic and sauté for 1 minute, or until garlic is fragrant.
  3. Add the cherry tomatoes and cook, stirring occasionally, until they are soft and blistering, but still hold their shape, 9 to 12 minutes.
  4. Add in the white wine (or chicken stock), stir, and allow the mixture to come to a gentle simmer.
  5. Stir in the basil, lemon juice, and lemon zest. Let cook for 2 minutes. Transfer the sauce into a bowl and set aside.
  6. Heat the remaining 2 tbsp olive oil in a large sauté pan over medium heat. Add the cod and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until the fillets are cooked through.
  7. Pour the white wine tomato basil sauce over the cod and serve at once.