In a large non-stick skillet over medium heat, place the fish rolls in the oil, seam side down. Cook for 8 to 10 minutes or until the prosciutto is crispy on all sides. Off the heat, let the fish rest in the pan to continue cooking in the residual heat until the desired doneness is reached. Serve with Zucchini and Tomato Concassé
and, if desired, mashed potatoes and vegetables.