Season the Cod : Pat the cod fillets dry with paper towels. Drizzle with 2 tablespoons of fresh lemon juice and season generously with salt and black pepper. Set aside while preparing the sauce.

Prepare the Tomato Basil Sauce : Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the crushed red pepper flakes and minced garlic. Sauté for 30 seconds until fragrant. Stir in the halved cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices. Add the vegetable broth, 1 tablespoon of lemon juice, fresh basil, lemon zest, salt, sugar, and black pepper. Simmer for another 5 minutes, allowing the flavors to meld. Adjust seasoning to taste.

Pan-Sear the Cod : Heat a nonstick skillet over medium-high heat and add a drizzle of olive oil. Place the cod fillets in the skillet and sear for 3-4 minutes per side, or until the fish is golden and flakes easily with a fork. Be gentle when flipping to avoid breaking the fillets.

Combine and Serve : Gently nestle the seared cod fillets into the skillet with the tomato basil sauce. Spoon the sauce over the fish and simmer for 2-3 minutes to heat through. Serve immediately with crusty bread, rice, or a fresh green salad.