To prepare the White Wine Tomato Basil Sauce, start by warming the olive oil in a large sauté pan over medium heat. Once hot, add the crushed red pepper flakes and minced garlic. Sauté for about 1 minute, allowing the garlic to release its aroma without browning.

Next, add the sliced cherry tomatoes to the pan. Stir occasionally and let them cook until they are soft and blistering, approximately 8 to 12 minutes. They should maintain some shape, adding texture to your sauce.

Now, pour in the dry white wine, stirring gently, and let it simmer. Mix in the chopped basil, fresh lemon juice, lemon zest, salt, sugar, and black pepper. Allow everything to cook for an additional 2 minutes and taste. Feel free to adjust the seasoning according to your preference. Transfer the sauce to a bowl and set aside.

For the cod fillets, heat the remaining olive oil in a large nonstick pan or skillet over medium heat. Pat the cod fillets dry using paper towels, then season both sides with salt and pepper.

Place the seasoned cod in the hot oil and let it cook until golden brown, which should take about 3 minutes. Carefully flip the fillets over and continue cooking for another 3 to 4 minutes, or until cooked through and flaky.

To finish, pour the glorious white wine tomato basil sauce over the cooked cod in the skillet. Allow the sauce to warm for a minute, then remove from the heat. Serve the dish immediately, and watch as your diners’ faces light up with happiness!