If you’re looking for an easy dinner with a refined twist and nods to Germany’s culinary past, this herb-crusted cod with creamed Savoy cabbage recipe is sure to please. Germany-based gourmand, Jelena Lozo, designed this recipe to be quick to make and packed with flavour. It even combines the main dish and creamy sides all in one pan. Frozen food maker Iglo introduced the “Schlemmerfilet a la Bordelaise” (“gourmet filet a la Bordelaise”) to Germany in the late 60’s as one of the first ready-made frozen foods. More than fifty years later, it’s still popular. 

Despite the “gourmet” label, there’s really nothing fancy about this dish. The original frozen meal came in an aluminum tray, covered in a simple herb-breadcrumb mixture. The “a la Bordelaise” label didn’t actually have anything to do with the original red wine sauce from Bordeaux–it was just short-hand meant to invoke the elegance of French cuisine.

Despite its humble origins, the dish, as a concept, gets an elevated spin here and cooks in no time in an Ooni oven. The blanket of herb butter and panko bread crumbs brings loads of flavor and crispiness to the fish. The bread crumbs can also serve as a sort of organic thermometer as you watch it cook. Tender, flaky and light, cod paired with slightly crunchy Savoy cabbage makes for an irresistible dish any day of the week.