Start by cooking halved or quartered baby potatoes in a pot of salted boiling water for about 8-10 minutes. They should be fork-tender, then drain and set aside to keep warm.

Pat the cod fillets dry with a paper towel, then season them with salt, pepper, lemon juice, and zest. Let them marinate for a few minutes while you prep the sauce.

In a large skillet, heat a mix of olive oil and butter over medium-high heat. Once hot, add the cod and sear each side for 3-4 minutes until beautifully golden. Remove the fish and keep warm on a plate.

Lower the heat to medium, then add a little more olive oil along with minced garlic and chopped shallots to the same skillet. Cook for about 2-3 minutes until fragrant, then stir in the rosemary for an additional minute.

Pour in your halal-certified broth and bring to a gentle simmer. Then, add the heavy cream and optional Dijon mustard, simmering for 6-8 minutes until the sauce thickens slightly.

Gently return the cooked potatoes to the sauce, tossing them to coat well. Let everything cook together for another 3-4 minutes, allowing the potatoes to soak up those delicious flavors.

Place the seared cod back into the skillet and spoon the creamy sauce over it. Let it simmer on low heat for another 2-3 minutes until the fish is heated through.

Garnish with freshly chopped parsley or chives right before serving. Dish out hot, either served individually or as a communal platter alongside some crusty bread or a fresh salad.