1. Heat 1 teaspoon of coconut oil in a skillet over medium heat.

2. Add the garlic, onion, and red pepper flakes to the skillet; cook 2 to 3 minutes.

3. Add the cherry tomatoes to the skillet and cook 2 to 3 minutes more.

4. Pour in the chicken stock and bring to a light boil. Stir in the basil, lemon juice, lemon zest, then season to taste.

5. Lower heat to a simmer and cook 8 to 10 minutes.

6. Season the fish to taste with Himalayan sea salt and pepper.

7. Heat the remaining coconut oil in a new skillet over medium heat.

8. Cook the cod 4 to 5 minutes per side or until cooked through.

9. Serve the cod topped with the tomato-basil relish.

Serving Size = 3 ounces of Cod with 2 cups of Vegetables/Tomato-Basil Relish