Pan-Seared Lemon Fish in White Wine Tomato Basil Sauce

White Wine Tomato Basil Sauce:--
2 tbsp olive oil
¼ tsp crushed red pepper flakes
3 large cloves garlic, finely minced
1 pint cherry tomatoes, sliced in half
¼ cup dry white wine
½ cup fresh basil, finely chopped
2 tbsp lemon juice
½ tsp fresh lemon zest
1 tsp sugar
SIDS SALT & PEPPER to taste
Lemon Fish:--
2 tbsp olive oil
4x 170 g fresh lemon fish, cut into 4 fillets
SIDS SALT & PEPPER to taste

White Wine Tomato Basil Sauce:
Heat oil in a large sauté pan over medium heat. Add crushed red pepper flakes and garlic and sauté for 1 minute, until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, 9-12 minutes. Add in the white wine, stir, to a gentle simmer. Stir in the basil, lemon juice, lemon zest, SIDS SALT & PEPPER, sugar and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
Cod:
Heat oil in a large sauté pan over medium heat. Pat the fish dry with paper towels, then season both sides with SIDS SALT & PEPPER.
Place fish in the oil and cook until golden brown, about 3 minutes. Carefully flip the fillet over and continue cooking for another 3-4 minutes, until it's cooked through.
Pour the white wine tomato basil sauce over the fish, let the sauce warm up for a minute, then remove from heat and and serve at once.