Microwave red potatoes at HIGH for 5 minutes or until tender.

Cool potatoes slightly, then cut in half.

Cut each slice of prosciutto lengthwise into 2 or 3 pieces.

Wrap each piece of prosciutto around a piece of barramundi.

Thread the prosciutto-wrapped fish and potato halves alternately onto metal or presoaked wooden skewers.

Combine extra-virgin olive oil and chopped fresh rosemary in a small bowl.

Brush the kebabs with the olive oil and rosemary mixture.

Place the kebabs on a lightly greased large baking sheet.

Sprinkle the kebabs evenly with salt and freshly ground pepper.

Bake at 400°F for 8 to 10 minutes or until the fish flakes easily with a fork.

Garnish with lemon wedges, if desired.

Serve immediately.