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Marjoram Recipes, Fillets of Snapper with Marjoram and Olive oil

from: philip

Ingredients

Snapper, skinned and de-boned: four fillets, 200g each
Marjoram: 8 sprigs
Prosciutto: 4 slices
Olive oil: 2 tbsp
Tomatoes, sliced thickly: 2

Method of preparing Fillets:

Put 2 sprigs of marjoram on top of each fillet. Wrap the prosciutto around it. Heat 1 tablespoon of the oil in a medium-sized saucepan. Place fish (seam side of the prosciutto down) in the pan. Cook each side for 3-4 minutes. Meanwhile, heat the remaining oil in a small frying pan. Add tomatoes and cook till soft (for about 3-5 minutes). Season to taste.