2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
2 large cloves garlic, finely minced
1 pint cherry tomatoes, sliced in half
1/4 cup dry white wine
1/2 cup fresh basil, finely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon zest
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt (more to taste)
1/4 teaspoon fresh ground black pepper (more to taste)
2 more tablespoons olive oil
1 and 1/2 pounds fresh cod, cut into 4 fillets
Preheat oven to 375 degrees (F).
Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, 5-8 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, Italian seasoning, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
Add the other oil to the pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Flip the cod over and cook 3 minutes. Place pan in the oven and bake 5 minutes, or until it’s cooked through.
Pour the white wine tomato basil sauce over the cod and serve at once.
