In a large sauté pan, heat 2 tablespoons of olive oil over medium heat for about 1 minute. Add a pinch of crushed red pepper flakes and infuse the oil for 30 seconds. Stir in 3 minced garlic cloves and sauté until fragrant, about 1 minute.

Add 2 cups of halved cherry tomatoes to the pan, stirring gently to coat with the oil. Cook for 8 to 12 minutes, until the tomatoes begin to blister and soften.

Pour in 1/2 cup of dry white wine and deglaze the pan, scraping any flavorful bits. Let simmer for 2-3 minutes.

Stir in 1/4 cup of freshly chopped basil, the juice and zest of 1 lemon, and season with salt, sugar, and black pepper. Cook for an additional 2 minutes.

In the same pan, heat another tablespoon of olive oil. Pat the fresh cod fillets dry and season. Cook for about 3 minutes on each side, or until golden brown.

Pour the tomato basil sauce over the cod in the pan, allowing it to heat together for 1-2 minutes. Serve immediately.