Pat the white fish fillets dry with paper towels and season with salt and black pepper.

Heat olive oil in a skillet over medium heat and add halved baby potatoes cut side down; cook for 5-7 minutes until golden brown. Remove and set aside.

Add remaining olive oil and sear fish fillets presentation-side down for 2-3 minutes; flip and cook for another 1-2 minutes.

Reduce heat to medium, add butter, and sauté shallots for 2-3 minutes; stir in garlic and cook for 1 minute.

Pour in broth, deglaze the skillet, then add cream and rosemary; season to taste and let thicken slightly.

Return potatoes and fish to the skillet, let simmer for 5-8 minutes until fish flakes easily.

Remove herb sprigs and stir in parsley before serving.