Sauce: heat oil in a saucepan over medium, let onions cook until translucent
add garlic and red pepper flakes, let cook until fragrant (1-2 minutes)
add the cherry tomatoes and cook, stirring occasionally, until they are soft and blistered (10-12 minutes)
add the stock and let simmer
stir in lemon juice, lemon zest, pepper and cook another 2 minutes
transfer the sauce into a bowl and set aside
Fish: season both sides of the fish with salt and pepper
using the same pan, add more oil over medium and add the cod face down. Cook for 5 minutes then flip carefully. Transfer to the over to finish cooking for another 5 minutes
pour the sauce over the fish and top with fresh basil. Serve hot.
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