Preheat oven to 425°F.

Heat 1 tablespoon olive oil in a wide pot over medium heat. Add the potatoes and cook for 2-3 minutes. Season with salt and pepper.

Add the tomatoes and olives and toss to combine. Add the garlic or garlic powder and cook for 1 minute until fragrant. Season again with salt and pepper. Arrange the vegetables in an even layer and transfer them to the oven for 25-30 minutes or until the potatoes are fork-tender.

Remove the pot from the oven. Arrange the cod on top and drizzle with 1 tablespoon olive oil. Return the pot back to the oven and bake for an additional 8-12 minutes until the cod is opaque and flakes easily with a fork.

Meanwhile, add the balsamic vinegar to a saucepan and turn the heat to medium-high. Once boiling, reduce heat to medium, and rapid-simmer for 5-7 minutes or until reduced by half.

Whisk in a few cubes of butter at a time, whisking after each addition, until the sauce is thick and all the butter has been incorporated. Taste and season with salt. Remove from heat.

Divide the potatoes and tomatoes between shallow bowls and place a cod filet on top. Drizzle with the balsamic butter sauce. Sprinkle with fennel pollen and silk chili if you like. Enjoy!