Instructions

1. Heat large saucepan over medium-high heat. Meanwhile, pat cod fillets dry with clean tea towel or paper towel to remove excess moisture. Season with salt and pepper. 
2. When saucepan is hot, add just enough oil to cover bottom of pan. When oil begins to shimmer (sizzling hot), carefully add fillets. Sear, undisturbed, until fish releases easily from pan, about 2 minutes. Flip to sear remaining side, then transfer to a plate. 
3. Reduce heat to medium, allowing pan to cool briefly. Add olive oil, shallot, garlic, fennel and red pepper flakes and stir constantly until softened and golden be sure not to burn, about 3 minutes. Carefully add wine, then use a spoon to deglaze pan by scraping up any browned bits. Continue until wine has nearly evaporated, about 2 minutes.
4. Add tomatoes, thyme, and season to taste. Bring to a simmer, then reduce heat to medium-low and cover, stirring periodically until tomatoes reach a stewy consistency, about 10 minutes. Adjust seasoning if desired. 
5. Add fillets back into pan and increase heat to medium. Cover and simmer until fish is cooked through, 2 to 3 minutes. Serve immediately, garnished with torn basil leaves, fennel fronds, and drizzle of olive oil. Leftovers can be stored in the fridge for 3 days.

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