Instructions:

1. Preheat an electric skillet to 220ºC (425ºF).
2. Preheat a toaster oven to 160ºC (325ºF).
3. Season portioned cod with salt and pepper on both sides. Preheat olive oil in skillet and sear cod to a golden brown on one side only and remove. Set aside.
4. Using same skillet, immediately add onions, garlic and olive oil. Turn skillet down to 160ºC (325ºF) so garlic does not burn. Sauté until onions are tender. Add diced tomatoes and cook until most of the juice has reduced, but not enough to break down the tomatoes. Add white wine and cook until most of the wine has evaporated, about 2 minutes.
5. Add vegetable stock, season with salt and pepper and bring to a boil. Add butter, stir to incorporate and until butter has melted. Add chopped dill, sliced basil and scallions. Turn skillet off and unplug.
6. Place previously seared cod on top of the vegetables, gently pressing the fish down into the stew.
7. Place the lid on the skillet, turn the heat down to 120ºC (250ºF) and gently cook for approximately 8 minutes. Cooking time may vary according to the thickness of the fish.
8. Serve directly from the skillet into individual bowls with a generous serving of vegetables and broth.

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