Roasted Cod with Balsamic Butter

Prepare the potatoes:
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.
Roast the cod:
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.
Prepare the balsamic butter sauce:
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.
To serve:
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!