The name says it all. For years, Filetti di Baccalà has been serving just that -- battered, deep-fried fillets of salt cod -- and not much else. The Roman specialty doesn't require much accompaniment. You'll find no-frills starters such as bruschette al pomodoro (garlic-rubbed toast topped with fresh tomatoes and olive oil), and in winter months the cod is served alongside puntarelle, a crunchy Roman green topped with a delicious anchovy vinaigrette. It's a fun place, with a convivial waitstaff.