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Seared Cod with Potato and Chorizo Hobo Packs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant seafood dish brings together flaky white fish and the smoky, robust flavours of Spanish chorizo. The pan-seared cod is finished with a unique pumpkin seed and lime butter, providing a bright citrus lift and a nutty crunch that perfectly complements the tender fish. This recipe turns a simple campsite meal into a sophisticated dinner by using the gentle steam of foil parcels to cook the potatoes to perfection.

Ideal for outdoor cooking or a rustic weekend supper, these individual foil packs make serving and tidying up effortless. While the recipe remains dairy-free by using a plant-based butter alternative, the rich juices from the chorizo provide plenty of savoury depth. Serve these parcels directly from the grill for a relaxed, wholesome meal that feels truly special.

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Ingredients for Seared Cod with Potato and Chorizo Hobo Packs

  • 2 tablespoons chopped salted, roasted pumpkin seeds (pepitas)

  • 1 tablespoon chopped fresh chives

  • 1/2 teaspoons finely grated lime zest

  • 1 tablespoon fresh lime juice

  • 4 tablespoons (1/2 stick) unsalted butter, room temperature

  • Kosher salt, freshly ground pepper

  • 675g fingerling potatoes

  • 60g dried Spanish chorizo, casings removed, chopped

  • 2 tablespoons olive oil

  • Kosher salt, freshly ground pepper

  • 2 tablespoons vegetable oil

  • 110g skinless cod fillets

How to make Seared Cod with Potato and Chorizo Hobo Packs

Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl; season with salt and pepper. Transfer to parchment paper and roll into a log, or scrape into an airtight container; cover and chill.

Butter can be made 3 days ahead. Keep chilled.

Prepare campfire for medium-high heat. Lay out four 12" squares of heavy 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. Cook on grill until potatoes are tender, 25–35 minutes.

Heat vegetable oil in a large skillet on camp stove over medium-high. Season cod with salt and pepper and cook until underside begins to brown, about 4 minutes. Turn; cook just until cooked through, about 2 minutes. Top with pumpkin seed butter. Open packets and top vegetables with cod; spoon any butter left in pan over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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