Begin by washing and cutting the baby potatoes or Yukon Gold potatoes into halves. Place them in a pot of salted water and bring to a boil. Cook for 8–10 minutes until fork-tender, then drain and set aside.

While the potatoes are boiling, pat the cod fillets dry with a paper towel. Season them generously with salt, pepper, lemon juice, and lemon zest, allowing them to marinate briefly.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the fillets in the skillet. Sear the cod for 3–4 minutes per side until they are golden brown and flake easily with a fork. Remove the cod from the skillet and set aside.

In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil. Add the finely minced garlic and chopped shallots, sautéing for 2–3 minutes until fragrant and translucent. Stir in the finely chopped rosemary.

Pour in the halal-certified chicken or vegetable broth and bring it to a simmer, scraping any browned bits from the bottom of the skillet. Next, stir in the heavy cream and Dijon mustard (if using), then let the sauce simmer for 6–8 minutes until slightly thickened and creamy.

Gently incorporate the boiled potatoes into the creamy sauce, stirring carefully to coat them well. Allow the potatoes to simmer in the sauce for 3–4 minutes.

Return the seared cod fillets to the skillet, nestling them among the potatoes. Spoon the sauce over each fillet, then allow everything to simmer together for another 2–3 minutes.

Once done, garnish your dish with freshly chopped parsley or chives. Serve hot, with your choice of crusty bread or a fresh green salad on the side.