2 Tbsp Chopped Salted, Roasted Pumpkin Seeds
1 Tbsp Chopped Fresh Chives
½ tsp Finely Grated Lime Zest
1 Tbsp Fresh Lime Juice
½ Stick Butter at room temperature
1 ½ lbs Fingerling Potatoes
2 ounces Dried Spanish Chorizo, casings removed and chopped
2 Tbsp Olive Oil
2 Tbsp Vegetable Oil
4-Six ounce Skinless Cod Fillets
Salt and Pepper to Taste
Preheat oven to 400 degrees F.
Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl. Season the mixture with salt and pepper. Transfer to parchment paper and roll into a log. Cover and chill.
On a cookie sheet lined with parchment paper or foil, spread the potatoes and chorizo evenly. Drizzle with olive oil and season with salt and pepper. Bake in preheated oven until potatoes are tender.
Heat vegetable oil in a large skillet over medium high heat. Season cod with salt and pepper and cook until underside begins to brown, about 4 minutes. Turn the cod over and cook through, about 2 minutes. Top with pumpkin seed butter and allow it to melt. Garnish with Basil. Serve on top of potatoes. Spoon melted butter over all.