1. Prepare the Potatoes

• Wash the potatoes thoroughly and cut them into halves or quarters.
• Place them in a pot of salted boiling water and cook for 8–10 minutes until fork-tender.
• Drain and set aside.

2. Season the Cod

• Pat the cod fillets dry with paper towels.
• Season each fillet with salt, pepper, lemon juice, and lemon zest.
• Let the fillets marinate briefly while preparing the pan.

3. Sear the Cod

• Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
• Place the cod fillets in the pan and sear for 3–4 minutes per side until lightly golden and cooked through.
• Remove the fillets from the pan and set aside on a warm plate.

4. Sauté the Aromatics

• In the same skillet, reduce heat to medium.
• Add olive oil, garlic, and shallots. Cook for 2–3 minutes until fragrant and translucent.
• Stir in chopped rosemary and sauté for another minute.

5. Add Broth and Cream

• Pour in the halal-certified broth and bring to a gentle simmer.
• Stir in the heavy cream and Dijon mustard if using.
• Simmer for 6–8 minutes, stirring occasionally, until the sauce begins to thicken slightly.

6. Add the Potatoes

• Return the boiled potatoes to the skillet and toss them gently in the cream sauce.
• Allow the potatoes to absorb some of the sauce and cook for an additional 3–4 minutes.

7. Return the Cod

• Carefully place the seared cod fillets back into the skillet, spooning some of the sauce over each piece.
• Let everything simmer together for 2–3 minutes on low heat.

8. Finish and Serve

• Garnish with freshly chopped parsley or chives if desired.
• Serve hot, plated individually or family-style, with crusty bread or a side salad.