I served this with a spelt and courgette “risotto”, which should be started before cooking the fish.
Soften a chopped shallot and a crushed clove of garlic in a little olive oil, then add spelt (or barley,
though this will take twice as long to cook). Stir around to coat the grains with oil, then add chicken stock
to cover the spelt by about a cm. Bring to a simmer and cook gently until the liquid is absorbed and the grains
are soft, but still with a little bite left in them, about 20 minutes (40 minutes for barley, and you might need
to add more stock or water). Meanwhile, cut cherry tomatoes in half and gently sauté in olive oil over a low heat,
until just starting to soften, then stir in some black olive tapenade, together with a tsp or so of balsamic vinegar.
Season fillets of skinless cod loins with a grind or two of black pepper and spread the olive/tomato tapenade on top.
Bake in a 180°C oven for about 15 minutes. While this is cooking, cut courgettes into half moons and sauté in
a little oil until just tinged golden, then stir these into the cooked spelt. Spoon the spelt and courgettes
onto warm plates, serve the cod on top, garnished with a little chopped parsley.