Ingredients:
2 Tbsp. olive oil
¼ tsp. crushed red pepper flakes
3 cloves of garlic, minced
1 pint cherry tomatoes, sliced in half
¼ cup vegetable broth (I used lemon wine)
3 Tbsp. fresh lemon juice (divided)
½ cup fresh basil, chopped
½ tsp. lemon zest
½ tsp. salt
1 tsp. sugar
¼ tsp. fresh ground pepper
11/2 lbs. fresh cod
For the sauce: heat olive oil in a large sauté pan over medium heat.
Add red pepper flakes and garlic, sauté for 1 minute. Add tomatoes and cook until soft and blistered. (9-12mins) Stir in liquid and 1 tbsp lemon juice. Simmer gently, then add basil and 2 tbsp. lemon juice, zest, salt, sugar and pepper. Cook for 2 minutes, set aside.
For the cod:
Heat olive oil in another pan over medium heat. Season cod with salt & pepper.
Cook until golden brown. About 3 minutes per side. Pour the tomato basil sauce over the cod, warm up for a minute, enjoy!