Season the cod fillets with salt and black pepper on both sides.
In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the cod fillets and sear for about 3 minutes on each side until golden brown. Remove the cod from the skillet and set aside.
In the same skillet, add the cherry tomatoes and cook for 2-3 minutes until they start to soften.
Stir in the minced garlic and red pepper flakes (if using), and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer. Add the butter and lemon juice, stirring until the butter is melted and the sauce is well combined.
Return the cod fillets to the skillet, spooning some of the sauce over the top. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cod is cooked through and flakes easily with a fork.
Remove from the oven, garnish with fresh parsley, and serve immediately.
Notes
For a creamier sauce, add ¼ cup of heavy cream to the sauce before returning the cod to the skillet.
Substitute cod with other white fish like tilapia or haddock for a different flavor profile.