Baked Cod with Tomatoes and Onions

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1 (2 to 5-pound) line caught cod fillet with the skin-on

3 tablespoons extra-virgin olive oil

1 tablespoon plus 1 teaspoon kosher salt

11/2 teaspoons ground black pepper

5 large Roma plum tomatoes, stem ends removed, sliced lengthwise

1 1/2 cups sliced yellow onions

2 tablespoons minced garlic

Olive Spread, recipe follows

Cilantro sprigs, for garnish

Olive Spread:

1 tablespoon minced shallots

2 cups pitted brine-cured black olives

1 tablespoon minced garlic

1 tablespoon capers, drained

4 anchovy fillets

1 tablespoon chopped parsley

2 tablespoons lemon juice

1/4 cup extra virgin olive oil

1/4 teaspoon freshly ground black pepper