Preheat oven to 400F.

Place tomatoes in an oven-proof pan or baking dish (you can use the same pan you plan to cook the fish in, such as the lovely All Clad d3 ARMOR Fish Pan). Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine.

Roast until the tomatoes are caramelized and browned in spots, about 30 minutes. Transfer the tomatoes to a food processor and add the garlic and red pepper flakes. Puree until smooth. Add the cream and puree again until well mixed.

Pat fish dry with paper towels and season well. Wrap each in a slice of prosciutto and lay a sage leaf across the top. Secure the sage and prosciutto with toothpicks.

In a good large skillet or fish pan, melt butter over medium heat. When butter is hot and beginning to brown, add the fish, sage-side down and cook 4 minutes, until prosciutto is crisp. Flip fish and cook another 4 to 6 minutes, until cooked through.

Turn off the heat and transfer fish to a plate. Add the roasted tomato sauce to the still-hot pan to warm through, stirring into the pan juices.

Divide the sauce between 4 plates and place fish portions on top. Serve immediately.