Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes and minced garlic. Cook for about 1 minute, stirring frequently, until fragrant without letting the garlic brown.

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 broth and bring the mixture to a gentle simmer. Add the basil, lemon juice, lemon zest, salt, sugar, and black pepper. Cook for another 2 minutes. Taste and adjust the seasoning if necessary.

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

Pat the cod fillets thoroughly dry with paper towels. Season both sides with salt and freshly ground black pepper.

Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium heat. Once the oil is hot, carefully add the cod.

Cook without disturbing the fillets for about 3 minutes, or until the bottoms are golden. Carefully turn them over and cook for another 3 to 4 minutes, or until the fish is opaque and flakes easily.

Spoon the tomato basil sauce over the fish. Let everything warm together for about 1 minute before removing the skillet from the heat.

Serve this Pan-Seared Cod Recipe immediately with plenty of warm tomatoes and basil sauce spooned over each fillet.