For the herb butter

1. In a medium bowl, mix all of the ingredients together using a fork or your wet hand (to prevent the butter from sticking).

2. Remove butter mixture from the fridge.

For the panko bread crumb mix

1. In a bowl, mix the panko bread crumbs with the Parmigiano Reggiano and set aside until needed.

For the creamy Savoy cabbage

1. Cut the Savoy cabbage into ½ inch (1 centimetre) thick slices; on the stovetop, heat the vegetable oil in your cast-iron skillet and sauté the onions over medium heat until translucent.

2. Add the Savoy cabbage to the skillet and sauté for 3 to 4 minutes, stirring occasionally.

3. Add the white wine to the pan, stir and let evaporate, about 3 minutes.

4. Season with salt, pepper, nutmeg and lime juice.

For the cod

1. Fire up your Ooni.

2. Rinse the fish filet with cold water and dab dry using a kitchen towel, then lace on top of the Savoy cabbage.

3. Place the cast-iron pan inside your oven and bake for 8 minutes, until the butter has melted and the fish looks mostly cooked.

4. Place the pan back into your oven and bake for a further 7 to 8 minutes, turning once for an even bake.

5. Carefully remove the pan with your gloves and let the filets rest for 5 minutes.