INGREDIENTS
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
3 large cloves garlic, finely minced
1 pint cherry tomatoes, sliced in half
1/4 cup vegetable broth
3 tablespoons fresh lemon juice (divided as 1 tbsp for sauce, 2 tbsp for seasoning)
1/2 cup fresh basil, finely chopped
1/2 teaspoon fresh lemon zest
1/2 teaspoon salt (more to taste)
1 teaspoon granulated sugar
1/4 teaspoon fresh ground black pepper (more to taste)
1 and 1/2 pounds fresh cod, cut into 4 fillets
Additional salt and pepper for seasoning
INSTRUCTIONS
For the sauce, heat olive oil in a large sauté pan over medium heat. Add red pepper flakes and garlic, sautéing for 1 minute. Add cherry tomatoes and cook until soft and blistering (9-12 minutes).
Stir in vegetable broth and 1 tablespoon lemon juice. Let it simmer gently. Then, add basil, 2 tablespoons of lemon juice, zest, salt, sugar, and black pepper. Cook for 2 minutes, then set aside.
For the cod, heat olive oil in another pan over medium heat. Season cod with salt and pepper. Cook until golden brown (about 3 minutes each side).
Pour the tomato basil sauce over the cod, warm up for a minute, then serve.