Cod in wine sauce with basil and cherry tomatoes

I saw a dense, wide-backed cod fillet on the counter - I immediately wanted to buy and cook with something like juicy salsa.

Ingredients

• for the sauce:
• 2 tablespoons olive oil
• pinch of red pepper
• 2 small cloves of garlic
• 400 g cherry tomatoes, halved
• 60 ml dry white wine
• a handful of fresh basil, finely chopped
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• a pinch of salt
• pinch of pepper
• for cod:
• 2 tablespoons olive oil
• 500-600 g cod fillet, cut into large pieces
• salt
• white pepper

Directions

1. Preheat oven to 180 ° C. Heat oil over medium-high heat in a skillet, add garlic, red pepper and simmer for a minute. Add the tomatoes and cook over medium heat for 9-12 minutes. Add wine, stir and bring sauce to a boil. Add basil, lemon juice, lemon zest, salt, pepper and cook for 2 more minutes. Remove the skillet from heat and transfer the sauce to a separate bowl.
2. Fry the seasoned cod on both sides in olive oil for 5 minutes. Transfer the fish to a baking dish and bake for another 5 minutes.
3. Pour the sauce over the cooked fish and serve.