In a medium bowl, mix all of the ingredients together using a fork or your wet hand (to prevent the butter from sticking). Transfer to the fridge for 10 minutes.

Remove butter mixture from the fridge. Use two sheets of baking paper and a rolling pin to roll the butter into a solid disk the size of your fish filet. Place in the fridge until ready for use. 

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

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.

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

Add the white wine to the pan, stir and let evaporate, about 3 minutes. Add vegetable stock and double cream. 

Season with salt, pepper, nutmeg and lime juice. Set aside.

Fire up your Ooni. Aim for 220° C to 240° C (428° F to 464° F) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

Rinse the fish filet with cold water and dab dry using a kitchen towel, then place on top of the Savoy cabbage. Take the herb butter out of the fridge and cover the cod filets with it. 

Place the cast-iron pan inside your oven and bake for 8 minutes, until the butter has melted and the fish looks mostly cooked. Remove from the oven with your gloves and top evenly with the panko breadcrumb mix.

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

Tip: Be sure to watch the filets while they cook, extinguishing the flames if necessary, as you don’t want the crust to burn.

Carefully remove the pan with your gloves and let the filets rest for 5 minutes. Sprinkle with chopped basil and parsley, serve and enjoy!