Season the Cod:
Pat the cod fillets dry with paper towels and season both sides with salt and pepper to taste.
Pan-Sear the Cod:
Heat the olive oil in a large skillet over medium-high heat.
Once hot, add the cod fillets to the skillet, skin-side down if the fillets have skin.
Cook the cod for 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C).
Make the White Wine Tomato Basil Sauce:
Remove the cooked cod from the skillet and set aside on a plate.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
Add the diced tomatoes to the skillet and cook for an additional 3-4 minutes, stirring occasionally.
Stir in the chopped basil leaves and fresh lemon juice. Season the sauce with salt and pepper to taste.
Serve:
Return the cooked cod fillets to the skillet, spooning the sauce over the top.
Let the cod simmer in the sauce for 1-2 minutes to heat through.
Garnish with additional fresh basil leaves and lemon wedges.
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