Pandora Fish With Linguine Recipes

BAKED PANDORA (FISH) WITH VEGETABLES

Steps:

• Make the aromatic oil at least 24 hours before use.
• Put the olive oil and aromatic herbs in a glass jar with a tight-fitting lid.
• Close the jar and shake vigorously.
• Strain before use.
• Preheat the oven to 180C and lay the vegetable slices in a baking dish.
• Baste with the aromatic oil and bake for 6-8 minutes.
• Put the tomatoes wrapped in foil and the fish in another baking dish and baste with the oil.
• Remove the vegetables from the oven and bake the fish at 180C for about 20 minutes.
• Halfway through, turn the fish over, baste on the other side, add half the garlic and a little black and green pepper.
• When done, remove from the oven.
• Let the tomatoes cool for a little, open the foil and add a little aromatic oil, the rest of the garlic, the salt and pepper.
• To serve, split open the fish, divide into portions and serve with the vegetables.

SEAFOOD MEDLEY WITH LINGUINE

Steps:

• In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

CREAMY SEAFOOD LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside., In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes., Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.

PANDORA (FISH) WITH LINGUINE

Steps:

• Remove the fins with a sharp knife.
• Hold the fish in one hand and with the other put the tip of the knife blade into the gut opening and cut as far as the head.
• Open out the gut, separate the two halves, and remove the tail, spine and head.
• Remove the small bones with tweezers and rinse the fillets well.
• Saute these in the oil for 2 minutes in a frying pan and add one shot of grappa.
• Add half the salt, the pepper, half the rosemary and the 60 ml of water and simmer for 4-6 minutes.
• Boil the linguine according to the instructions and drain.
• In another pan, saute the onion in oil until golden.
• Add the mushrooms and continue to saute for 1 minute, stirring constantly.
• Add the rest of the spices, the rest of the rosemary and then the rest of the grappa.
• Add the 120 ml of water and cook for anther 2 minutes to release the mushrooms' juice.
• Mix the linguine and mushroom mix in a large bowl.
• Serve with the fillets.