Fish and prosciutto rolls with roasted carrots

Heat oven to 200C. Peel carrots and cut into quarters lengthwise. Toss with two tablespoons olive oil, sea salt and pepper on a baking tray and bake for 40 minutes - turning once or twice - until tender and brown. Season each fish fillet, top with a sprig of rosemary and wrap - at a diagonal angle for maximum coverage - with a slice of prosciutto. Heat remaining olive oil in a non-stick pan and fry fish for three minutes each side (depending on thickness) or until crisp outside and cooked through inside. Serve with roasted carrots and remaining rosemary sprigs, lemon wedges and a drizzle of carroty oil from the roasting pan.