Begin by placing the halved baby potatoes in a pot of salted boiling water. Cook them for about 15 minutes or until they are fork-tender. Drain the potatoes well and set them aside.

While the potatoes are cooking, season your cod fillets generously with salt and pepper. Heat olive oil in a large skillet over medium heat and cook the cod for approximately 3-4 minutes on each side until it flakes easily.

In the same skillet, melt 2 tablespoons of butter, then add minced garlic and sauté for about 30 seconds. Pour in the heavy cream and chicken broth, stirring well to combine.

Add chopped fresh rosemary and lemon juice to the skillet, mixing gently. Allow the sauce to simmer over medium-low heat for 4-5 minutes, stirring occasionally.

Gently fold the cooked baby potatoes into the sauce and return the cod to the skillet. Heat everything together for an additional 2 minutes.

Transfer the creamy cod and potatoes to a serving plate and garnish with freshly chopped parsley. Serve immediately.