1. Peel and chop the shallots. Cut the zucchinis into quarters lengthwise and slice them. Grate the zest of the lemons and oranges; squeeze the citrus and set aside. Chop the herbs together.

2. Rinse and pat the fish dry with paper towels. Place the fish in a shallow dish and drizzle with the citrus juice and 3 tbsp (1.5 fl oz) of olive oil. Cover and marinate for 2 hours, turning the fish once.

3. In a large saucepan, heat 3 tbsp (1.5 fl oz) of olive oil. Add the shallots and cook for 3 minutes. Add the zucchinis, a pinch of salt and pepper, half of the chopped herbs, and ¼ cup (2.11 fl oz) of water. Cover and cook for 8 minutes over low heat, stirring occasionally. Remove from heat.

4. In a large quantity of salted water, cook the penne pasta al dente. Drain and transfer to a large serving bowl. Flake the halibut and transfer it to the bowl with the penne pasta. Add the chopped herbs, zucchinis, and shallots. Season generously with pepper. Mix and serve immediately.