Preheat your oven to 200°C. Crush the pine nut, ideally with a mortar and pestle if you have one, then mix them with the panko breadcrumbs, sea salt, and a tablespoon of olive oil.
Arrange the cod fillets, cherry tomatoes, and onion in a roasting pan or baking dish and spread the tapenade evenly on the fillets. Then pat the pine nut mixture on top of the tapenade. Drizzle a little olive oil over the cherry tomatoes, onion and fillets and season with sea salt and freshly ground black pepper. Pop into the oven and roast for 15 minutes, until the topping is crisp and the cod is cooked through.
Serve immediately with a freshly poured cold Grunt!