Preheat oven to 375 degrees f.

Heat oil in a large oven-safe saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant.

Add the cherry tomatoes and cook, stirring, until they're soft and blistering, but still hold their

shape, about 4 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Stir in the fresh basil, lemon juice, lemon zest, salt, and pepper and cook for 2 more minutes.

Transfer the sauce into a bowl and set aside.

Heat remaining oil in a large oven-safe saute 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.

Carefully flip the cod over and pour the white wine tomato basil sauce over the cod, then place the pan in the oven to continue cooking for another 3 minutes, or until just cooked through, and flaky.

Serve hot.