Let’s chat about this idea for a moment. Pockets of hot delicious food that require you to do …. basically nothing besides chop a few potatoes. Freeing much valuable time to go play with your kids for an extra few minutes? Have a quiet drink in the evening sun? I feel as though I should apologize to you for not bringing it to your attention earlier.
This combo is all things campfire perfect. Or straight up BBQ or oven perfect. I went the oven route, and it made for an easy dinner that let the oven do all the cooking for me. Perfect for those slightly less hot days like today.
The pumpkin seed butter is optional; it enhanced the fish, but in all honesty these pockets would be delicious without it. Truthfully, my twins ate a large portion of the warm roasted pumpkin seeds before I could crush them and turn them into the butter. Tiny grabby hands will do that to a food blogger.
The adaptations here are endless. Not into fish? Skip it and add asparagus with the same cooking time as the fish for a complete meal that doesn’t even have a pan to wash.
Adapted from Bon Appetit
Pumpkin Seed – Lime Butter
2 tbsp chopped salted, roasted pumpkin seeds (pepitas)
1 tbsp chopped fresh chives
½ tsp finely grated lime zest
1 tbsp fresh lime juice
4 tbsp (½ stick) unsalted butter, room temperature
salt and pepper
1½ lbs potatoes, chopped into 1/4″-1/2″ pieces
2 oz / 60 gr chorizo, casings removed, chopped
2 tbsp olive oil
salt and pepper
2 tbsp vegetable oil
4 x 6 oz / 170 gr skinless cod fillets
Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl; season with salt and pepper.