Boil potato cubes in salted water for 10-12 minutes until fork-tender, then drain and set aside.

Season cod fillets evenly with salt, pepper, and lemon zest.

Heat olive oil in a large non-stick skillet over medium-high heat and sear cod for 3-4 minutes per side until the internal temperature reaches 145 degrees Fahrenheit.

Remove fish from the skillet and set aside; reduce heat to medium and sauté minced garlic and rosemary for 1 minute until fragrant.

Whisk in the chicken broth and Greek yogurt until a smooth sauce forms, ensuring the heat is not too high to avoid yogurt curdling.

Add the cooked potatoes to the skillet, tossing gently to coat in the rosemary cream sauce.

Return cod fillets to the pan, simmer for 2 minutes to incorporate flavors, and garnish with fresh parsley before serving.