1. In a large microwave safe bowl, combine barley and 3 cups water. Cover with vented plastic wrap; microwave on High for 10 minutes. Stir in sweet potato. Cover with plastic wrap; microwave on high 15 minutes or until tender.
2. Meanwhile, chop pepper, slice green onions, and grate ginger; reserve 2 tablespoons onions for garnish. In bowl, combine remaining green onions, red pepper, ginger and 1/4 teaspoon each salt and pepper. COat with Olive Oil cooking spray
3. Heat skillet on medium high. Add pepper mixture. Cook 3 minutes or until lightly browned, stirring often. Add curry powder; cook 1 minute, stirring. Stir in tomatos; heat to boiling. Nestle cod in tomato mixture, cover and cook 5-8 minutes or until cod turns opaque throughout.
4. Serve cod mixture over barley and sweet potato.