In a sauté pan over medium heat, warm 2 tablespoons of olive oil. Once shimmering, add the crushed red pepper flakes and minced garlic; sauté for about 1 minute until fragrant.

Add the halved cherry tomatoes, and cook for 8 to 12 minutes, stirring occasionally until they soften and blister. Pour in 1/4 cup of dry white wine and let it simmer to reduce slightly, about 2 minutes.

Stir in the freshly chopped basil, lemon juice, lemon zest, salt, granulated sugar, and black pepper to the sauce. Continue to cook for another 2 minutes.

In a nonstick skillet, warm 2 tablespoons of olive oil over medium heat. Pat the cod fillets dry with paper towels and season both sides generously with salt and pepper.

Carefully place the fillets in the hot skillet and cook for approximately 3 minutes on each side until golden brown and easily flaking.

Pour the prepared white wine tomato basil sauce over the cod fillets in the skillet and gently warm everything together for about 1 minute.

Gently transfer the pan-seared cod fillets to serving plates, drizzling them with additional sauce from the pan. Serve with pasta or rice.