Filetti Farciti di Pesce Turchino

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