20 Min

• 2 6 oz Cod Fillets
• 1 pint Heirloom Cherry Tomatoes, cut in half
• 3 Tbsp Olive Oil
• 1/4 tsp Crushed Red Pepper Flakes
• 3 Garlic Cloves, finely minced
• 1/3 cup Dry White Wine
• 1 Tbsp Fresh Lemon Juice
• 1/ tsp Fresh Lemon Zest
• 2 tsp Fresh Thyme leaves (optional)
• Sea Salt and Freshly Cracked Pepper

Heat 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 cherry tomatoes, onion and thyme, if using. Season with a pinch of sea salt. Sauté 9 - 12 minutes, stirring occasionally, until tomatoes are soft and blistering, but still hold their shape. Add white wine, stir, and allow mixture to come to a gentle simmer. Stir in lemon juice and lemon zest. Season with sea salt and pepper. 

Meanwhile, pat cod dry and season both sides generously with sea salt and pepper. Place fish in pan and cook 1 minute, constantly spooning liquid over it; then flip and cook 2-3 minutes on other side, continuing to baste, until cod is opaque and starting to flake. Add a squeeze of fresh lemon juice and serve over rice or with crusty bread.