Take...

4 fillets of snapper, skinned and de-boned, ca. 200g each
8 sprigs marjoram
4 slices prosciutto
2 tablespoons olive oil
2 tomatoes, sliced thickly

then...

1 Put 2 sprigs of marjoram on top of each fillet. Wrap around the prosciutto.

2 Heat 1 tablespoon of the oil in a medium sized saucepan. Place fish (seam side of the prosciutto down) in the pan. Cook for 3-4 minutes each side.

3 Meanwhile heat the remaining oil in a small frying pan. Add tomatoes and cook until soft (about 3-5 minutes). Season to taste

Serves 4.