• 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)

To make fish: Place top oven rack 8 inches from broiler; preheat broiler. Season fish with salt and sprinkle with thyme. Spread 1/3 cup parsley on top of fillets in a single layer. Drape 1 slice prosciutto lengthwise over each fillet; tuck ends under fish.

Heat canola oil in large skillet over low heat for 2 minutes; remove from heat. Carefully place fish in pan, prosciutto side up, spacing evenly. Place in oven; broil 12 minutes, or until prosciutto crisps and fish flakes easily with a fork.

To make salad: In a medium bowl, whisk lemon juice, shallot, and salt; let stand 5 minutes. Whisk in olive oil and season with pepper. Put remaining parsley, chervil (if using), and blackberries in a bowl and toss with 2 Tbsp. dressing. Season to taste; add more dressing, if desired.

To serve, divide salad among 4 plates. Using a spatula, carefully remove fish from pan and place beside salad. Drizzle with any remaining dressing.