Begin by bringing a pot of salted water to a boil. Once boiling, add the diced potatoes and cook until just tender, about 10-12 minutes. Drain and set aside.

While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Season the cod fillets with salt, pepper, and garlic powder.

Place the cod in the skillet and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove the cod from the skillet and set aside.

In the same skillet, lower the heat and add the vegetable broth. Scrape the bottom of the pan to release the flavors.

Stir in the heavy cream and chopped rosemary, allowing it to simmer for about 3-5 minutes until the sauce thickens slightly.

Return the cooked potatoes and cod fillets to the skillet with the sauce. Gently fold the ingredients together to coat the cod and potatoes evenly in the sauce. Allow everything to warm through for an additional 2-3 minutes.

Transfer the cod and potatoes to serving plates. If desired, sprinkle fresh parsley on top for added color and flavor. Enjoy!