Pesce alla ghiotta, or “glutton-style fish,” is a southern Italian dish commonly made with firm, meaty swordfish. The sauce—a chunky, quick-cooked medley of tomatoes, anchovies, olives, capers and sometimes raisins and pine nuts—epitomizes the bold, sunny flavors of the Mediterranean. In our riff on pesce alla ghiotta, we use widely available cod fillets, and we dredge them in seasoned cornmeal before quickly sautéeing them in a hot skillet. This step gives the tender fish a bit of texture, develops flavor and creates a surface for the sauce to cling to. Offer warm, crusty bread on the side for scooping up the sauce.