Begin by patting the cod fillets dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper. Set the seasoned fillets aside while you heat the skillet.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned cod fillets. Cook for 3-4 minutes on each side until the fillets are golden brown and flake easily with a fork. Remove the cooked fillets from the skillet and set them aside on a plate.

In the same skillet, add the halved cherry tomatoes, keeping the residual flavors from the cod. Sauté the tomatoes for about 2-3 minutes until they start to soften and burst. Then, stir in the minced garlic, dried oregano, and red pepper flakes if desired, cooking for an additional 2 minutes until fragrant.

Return the cooked cod fillets to the skillet, carefully nestling them among the cherry tomato sauce. Spoon the sauce over the cod and heat together for another minute, ensuring everything is warmed through and the flavors meld beautifully.

Remove the skillet from heat and sprinkle fresh basil over the dish for a pop of color and flavor. Squeeze the juice of 1 lemon over the cod and tomato mixture just before serving.