Gummy shark in prosciutto with cherry tomatoes

Ingredients

• ¼ cup (60 ml) olive oil
• 4 (about 750g) frozen gummy shark fillets
• freshly ground black pepper
• 4 slices prosciutto
• 1 punnet (about 250 g) baby truss tomatoes
• 2 cups frozen peas, cooked until tender
• 2 tablespoons fresh mint, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• ½ teaspoon sugar