Cod is not the glamour fish that salmon, tuna, and swordfish have become. It hasn’t received bad press; it just somehow has never caught the imagination of the dining public. It’s sort of a familiar and comfortable fish, rather than a sexy, dramatic, daring number. But there are days when comfort and familiarity are just what your palate craves. Here is a simple and delicious recipe that makes tried-and-true cod a little special without much effort and with minimal expense. The recipe comes from the Italian province of Friuli.