Prosciutto-And-Herb-Wrapped Sablefish With Blackberry Salad

By Oprah
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4 pieces skinless Alaskan sablefish or halibut (about 5 ounces each)

1/8 tsp. kosher salt

1 sprig thyme leaves (about 3/4 tsp.)

1/3 cup flat-leaf parsley leaves

4 large, thin slices prosciutto (about 3 ounces)

1 Tbsp. canola oil

3 Tbsp. fresh lemon juice (about 1 lemon)

1 shallot , finely chopped (about 1/4 cup)

1/2 tsp. kosher salt

2 Tbsp. extra-virgin olive oil

Freshly ground black pepper

1 bunch flat-leaf parsley leaves

1 bunch chervil leaves (optional)

1 pint blackberries or fresh figs (quartered) or cherries (pitted)

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