Hot Pockets of Cod with Potatoes and Chorizo

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.
Cod with Potatoes and Chorizo - My Kitchen Love Blog

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.

Cod with Potatoes and Chorizo - My Kitchen Love Blog

Adapted from Bon Appetit

Serves 4


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


 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.

This butter can be made up to 3 days ahead and kept in fridge. This butter is also optional. Skip it for a truly easy prep dinner.
Preheat oven to 425° F or prepare grill / campfire for medium-high heat. Lay out four 12″ squares of foil (if going the campfire route I’d recommend double wrapping with foil). Divide potatoes and chorizo among squares; drizzle with olive oil and season with salt and pepper. Fold edges up and over to create packets; pinch edges closed. I placed my pockets on a baking sheet for easy handling in and out of the oven. Cook or bake until potatoes are tender, 25–35 minutes.
Open packets carefully (they will release steam) and place a piece of fish on top of chorizo/potatoes in each packet. Top each piece of fish with a heaping spoonful of pumpkin seed butter. Reseal and return to heat source (oven, grill, campfire) and cook for 7-12 minutes until fish is cooked through and flaky.
Follow along in Samantha’s food adventures on her blog My Kitchen Love and on Instagram!

You Might Also Like

No Comments

Leave a Reply