Thaw fish, if frozen. Cut each fillet in half crosswise. If using roughy or cod, place a rosemary sprig on top of each fillet half or sprinkle with the 2 teaspoons dried rosemary. If using thinner fish fillets, place rosemary sprigs or dried rosemary on half of the pieces and top with remaining fish pieces to make 4 stacks. Wrap 1 slice of prosciutto or ham around fish and rosemary. Sprinkle fish with 1 tablespoon of the lemon juice and the black pepper. Set aside.

Heat a nonstick or well-seasoned grill pan on stovetop over medium heat until hot. Meanwhile, cut tomatoes in half lengthwise. Brush tomatoes lightly with olive oil. Add tomato halves to grill pan, cut side down. Cook 6 to 8 minutes or until tomatoes are very tender, turning once. Remove tomatoes from grill; set aside to cool slightly.

Place fish fillets on grill pan,* rosemary sprig side up if fillets are not stacked. Cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, turning once halfway through cooking.

Coarsely chop grilled tomatoes. In a medium serving bowl gently toss together tomatoes, remaining lemon juice, the beans, olive oil, garlic, the 2 teaspoons snipped rosemary, and salt. Place fish on bean mixture. Remove rosemary sprigs. Makes 4 servings.

Preheat grill according to manufacturer's directions. Place tomato halves on grill rack. If using a covered grill, close lid. Grill until tomatoes are very tender. For covered grill, allow 3 to 4 minutes. (For open grill, allow 6 to 8 minutes, turning tomatoes once halfway through grilling.) Remove tomatoes from grill; set aside. Add fish fillets to grill, tucking under any thin edges if using whole fillets. If using a covered grill, close lid. Grill until fish flakes easily when tested with a fork. For covered grill, allow 2 to 3 minutes. (For open grill, allow 4 to 6 minutes, turning stacked fillets or halved fillets once halfway through grilling.) Continue as directed in Step 4 above.

If grill pan is large enough, tomatoes and fish may be grilled at the same time.