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1/2 cup Fresh Basil, finely chopped (optional)
1/2 tsp Fresh Lemon Zest
1/4 cup Dry White Wine
1/4 tsp Crushed Red Pepper Flakes
2 6 oz Cod Filets
2 Tbsp Fresh Lemon juice
2 lbs Beefsteak Tomatoes, diced
3 large Garlic Cloves, finely minced
4 Tbsp Olive Oil
Black Pepper
Sea Salt
Heat 2 tablespoon olive oil in large sauté pan over medium heat. Add crushed red pepper flakes and garlic and sauté 1 minute, or until garlic is fragrant. Add tomatoes, season with sea salt and pepper and cook 9 to 12 minutes, stirring occasionally, until soft and beginning to break down. Add white wine, stir, and allow mixture to come to gentle simmer. Stir in basil, lemon juice, lemon zest, sea salt, and pepper, and cook 2 minutes. Transfer sauce into bowl and set aside.
Heat another 2 tablespoons olive oil in same sauté pan over medium heat. Pat cod dry; then, season both sides with sea salt and pepper.
Place cod in oil and cook 3 minutes, until golden brown. Carefully, flip fish over and continue cooking 3 to 4 minutes, or until cooked through. Pour white wine tomato sauce over cod, let sauce warm up a minute; then, remove from heat and serve at once.
