Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes and minced garlic. Sauté for about 1 minute, just until the garlic becomes fragrant without browning.

Add the halved cherry tomatoes. Cook for 8 to 12 minutes, stirring occasionally, until the tomatoes become soft and lightly blistered while still retaining some of their shape.

Pour in the vegetable broth and stir well. Bring the mixture to a gentle simmer.

Add the chopped basil, lemon juice, lemon zest, salt, sugar, and black pepper. Cook for another 2 minutes. Taste and adjust the salt, pepper, or lemon juice as desired.

Transfer the tomato basil sauce to a bowl and set aside.

Heat the remaining 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Pat the cod fillets thoroughly dry with paper towels, then season both sides with salt and black pepper.

Carefully place the cod in the hot skillet. Cook without disturbing it for about 3 minutes, or until the underside develops a golden crust.

Gently flip each fillet and cook for another 3 to 4 minutes, depending on thickness, until the fish is opaque and flakes easily. For food safety, fish should reach an internal temperature of 145°F (63°C).

Pour the tomato basil sauce over the fish and let everything warm together for about 1 minute. Serve this Pan-Seared Cod Recipe immediately while the cod is hot and flaky.