Prepare the Tomato Basil Sauce:

• Heat the oil: In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the crushed red pepper flakes and minced garlic. Sauté for 1 minute until fragrant but not browned.
• Add the tomatoes: Toss in the halved cherry tomatoes and cook for 9-12 minutes until they soften and blister, releasing their juices.
• Make the sauce: Pour in the vegetable broth and 1 tablespoon of fresh lemon juice. Let the mixture simmer gently to combine the flavors.
• Season the sauce: Add the fresh basil, remaining 2 tablespoons of lemon juice, lemon zest, salt, sugar, and black pepper. Stir and cook for another 2 minutes before removing the sauce from the heat. Set aside.

2. Cook the Cod:

• Season the fillets: Pat the cod fillets dry with a paper towel. Season both sides with salt and pepper.
• Sear the cod: In a separate pan, heat some olive oil over medium heat. Once hot, add the cod fillets, ensuring not to overcrowd the pan. Cook for about 3 minutes on each side, or until golden brown and the fish flakes easily with a fork.

3. Combine and Serve:

• Finish the dish: Pour the prepared tomato basil sauce over the seared cod fillets in the pan. Increase the heat slightly and let the sauce warm through for about a minute.
• Serve: Plate the cod fillets with the tomato basil sauce spooned generously over the top. Serve with a side of pasta, rice, or a fresh salad for a complete meal.