Boil the Potatoes: In a large pot, bring salted water to a vigorous boil over high heat. Add halved baby potatoes and cook for about 15 minutes until fork-tender. Drain and set aside.

Season the Cod: On a clean cutting board, season cod fillets generously with salt and freshly ground black pepper.

Cook the Cod: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook cod fillets for 3-4 minutes on each side until golden brown. Set aside.

Sauté the Garlic: Melt 2 tablespoons of butter in the same skillet. Add 2 teaspoons of minced garlic and sauté for 30 seconds until fragrant.

Prepare the Cream Sauce: Add 1 cup of heavy cream and 1 cup of chicken broth to the skillet. Stir in 2 teaspoons of chopped rosemary and 2 tablespoons of lemon juice. Simmer for 4-5 minutes until the sauce thickens.

Combine Cod and Potatoes: Fold in the cooked baby potatoes and nestle the cod fillets back into the skillet. Cook for 2 more minutes.

Serve and Garnish: Transfer to a serving plate, drizzle with extra sauce, and garnish with fresh parsley. Serve warm.