The most abundant fish in Italian water are the dark-fleshed ones we call turchini, or deep blue. They are the tastiest creatures that swim. When no other kind of food stirs my appetite, simply the odor of sardines grilling or the first bite of an anchovy cured in olive oil will arouse it violently. Of all my fish recipes, one of my favorites is the baked bluefish with potatoes, olive oil, garlic, and parsley that appears in More Classic Italian Cooking, page 208.
Here is another savory way to do bluefish. Like all dark-fleshed fish, it thrives on vigorous flavoring. It is exceptionally simple to do: Two layers of fillets sandwich a mixture of parsley, garlic, Parmesan, anchovies, and capers bound with olive oil and bread crumbs. Then they are baked, which I find is the way to keep bluefish most succulent.