This is a popular fish, and as often occurs, it goes by several names. Parago and pagello are common in Tuscany, though in other parts of Italy it's also known as fragolino.
Actually, fragolino makes more sense to me, because the word means little strawberry, and ties in with the fish's pretty colors.
In any case, Pandora is quite tasty, and very nice grilled or baked. You could cook them quite simply, or if you'd rather you could use this Puglian recipe for baked fish with olives, which will work well with many other kinds of fish as well, including breams, sea bass, and porgies.
Baked Fish with Olives, or Pesce al Forno Con Le Olive
To serve 6:
3 1/2 pounds (1.5 k) fairly large fresh fish, cleaned, or fish steaks
1/3 cup olive oil
6 ounces (150 g) olive paste
A scant half cup white wine vinegar
Salt and pepper to taste
Preheat your oven to 360 F (180 C).
If you are using whole fish, salt the cavities, and put them in a lightly oiled baking pan. If you are using fish steaks, simply put them in the oiled pan. Sprinkle the fish with the vinegar, followed by a little more oil, and then distribute the olive paste over them.
Bake the fish for about 15 minutes, and serve at once.
Pandora on About:
Pandora roasted in salt
Grilled Pandora with Dried Tomato Pesto
How to Select Fresh Fish
How to Serve a Whole Fish at Table
Other Fish Recipes