1 Rinse fish, pat dry and season with pepper. Wrap each fillet with 1 slice of prosciutto and secure with wooden skewers, if desired.
2 Rinse zucchini, wipe dry and trim. Cut lengthwise into thin slices with a mandoline.
3 Peel the garlic and cut into thin slices.
4 Heat 1 tablespoon oil in a large pot over medium heat and sauté garlic until translucent.
5 Add zucchini and sauté, stirring carefully, for 1 minute.
6 Add vermouth, white wine and broth and cook over medium heat, covered, for 6 minutes. Season with salt and pepper. Keep warm on the stove.
7 Heat the remaining oil in a skillet. Fry pieces of fish on each side over high heat. Place on a baking sheet and bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for 6 minutes.
8 Rinse mint, shake dry, pluck leaves and chop coarsely. Fold into the zucchini. To serve, distribute vegetables on plates and place the fish on top.