1. Preheat oven to 400°F (200°C).

2. Toss halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and fork-tender.

3. While potatoes roast, pat cod fillets dry and season both sides with salt and pepper.

4. In a large skillet, heat 1 tablespoon butter and a bit of olive oil over medium-high heat. Sear cod for 3–4 minutes per side until golden and cooked through. Remove and set aside.

5. In the same skillet, reduce heat to medium and melt the remaining tablespoon of butter. Add minced garlic and sauté for 30 seconds.

6. Stir in chopped rosemary and cook for another 30 seconds.

7. Pour in the heavy cream and let it simmer for 3–4 minutes, until slightly thickened. Season with additional salt and pepper if needed.

8. Return the cod to the skillet and nestle the roasted potatoes around the fillets. Let everything simmer together for 2 more minutes.

9. Garnish with fresh parsley if desired and serve hot.