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

In a skillet, heat 1 tablespoon of olive oil over medium heat, add halved potatoes cut-side down and sear until golden and tender.

Increase heat to medium-high, add remaining olive oil and sear the fish fillets until golden brown.

Lower heat and melt the butter, then sauté shallot and garlic until translucent.

Deglaze the pan with broth, add cream, rosemary, thyme and simmer for 3-4 minutes.

Return potatoes and fish to the skillet, cover and simmer for 5-8 minutes until cooked through.