In a large sauté pan over medium heat, warm the oil. Add crushed red pepper flakes and garlic and sauté for 1 minute, or until garlic is fragrant but not browned.

Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 8 to 12 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, salt, sugar, and pepper and cook for 2 minutes. Taste and adjust seasoning as needed.

Transfer the sauce into a bowl and set aside until needed.

Heat oil in a large nonstick pan or skillet over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.

Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through.

Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and serve at once.