1. – Season the cod fillets with salt and pepper.

2. – In a large skillet, heat the olive oil over medium-high heat. Add the cod and sear for 3-4 minutes per side until golden brown. Remove the cod from the skillet and set aside.

3. – Add the halved potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until starting to soften.

4. – Pour in the heavy cream and stir in the chopped rosemary and minced garlic. Bring the mixture to a simmer.

5. – Return the seared cod fillets to the skillet, nestling them into the creamy potato mixture.

6. – Reduce heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender and the cod is cooked through.

7. – Serve the Cod & Potatoes in Rosemary Cream Sauce immediately, garnished with additional fresh rosemary if desired.