Gather all your ingredients. Rinse the cod fillets under cold water, pat them dry with paper towels, and season each side generously with salt and pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant.

Pour in a can of diced tomatoes, along with 1 teaspoon of dried oregano and a pinch of red pepper flakes if desired. Stir and let it simmer for 5 minutes.

Gently place the seasoned cod fillets into the skillet, spoon sauce over each fillet, cover with a lid, and simmer for 10-12 minutes.

Once cooked, remove from heat and garnish with fresh basil leaves. Serve hot with quinoa or arugula salad.