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Preheat the oven 450°F with a rack in the center position
Grease an 8x8-inch baking dish with 1 tablespoon olive oil
Add the potatoes and toss with 1 tablespoon of the oil, 1 teaspoon of the salt, and the black pepper
Roast until tender, 20-25 minutes
Meanwhile, heat the butter and remaining 1 tablespoon oil in a medium saucepan over medium heat
Once the butter has melted add the shallot and cook, stirring, until tender, about 5 minutes
Add the garlic and cook until fragrant, about 1 minute more
Add the cream, stock, rosemary sprigs, lemon zest, lemon juice, mustard, cayenne, and capers
Increase the heat to medium-high and bring to a simmer
Reduce the heat to medium low and cook until it begins to thicken, about 5 minutes.Sprinkle the cod all over with the remaining 1 teaspoon salt.Remove the potatoes from the oven, nestle in the fish and pour the sauce over the top
Bake uncovered until the fish is flakey, another 10-15 minutes.Sprinkle with parsley, if using, before serving