Marjoram-scented turbot linguine

Preparation:

Preparation: For the dressing: wash the tomatoes and blanch them in boiling water for 30 seconds. Drain them, peel them, remove the seeds and cut them into fillets. Wash and lightly scrape the skin of the courgettes, then cut them into thin slices. Cut the turbot fillets into not too small spools. Then chop the shallot finely and let it dry in a large pan with the extra virgin olive oil and the whole garlic clove. Add the courgettes and brown them for a few minutes. Add the turbot and tomato fillets to the pan, sprinkle with the white wine and let it evaporate. Season with salt and pepper and cover the pan: cook everything for another 3-4 minutes. For the linguine: bring the water to the boil in a fairly large saucepan. Salt and cook the linguine. Drain the pasta al dente and toss it in the pan with the fish and courgettes, adding the coarsely chopped marjoram. To serve: pour the hot linguine into plates, arrange the turbot fillets equally and the rest of the sauce. Sprinkle the linguine with freshly ground black pepper and serve immediately.