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Just for the Halibut

1 ts Olive oil
1/2 lb Halibut fillet about 1/2 inch thick
4 md Shrimp in shell; butterflied
4 Sprigs fresh chervil; tarragon or parsley
2 sl Lemon with peel; thinly sliced
1 tb White wine
Kosher salt

Brush a large dinner plate with oil. Place fish in center and arrange 2 shrimp on either side. Sprinkle with herbs. Place lemon slices on top. Add wine, salt, and pepper. Cover tightly with plastic wrap. Cook at 100% for 3 minutes.

Remove from oven. Pierce plastic with the tip of a sharp knife. Let stand, covered, for 3 minutes. Uncover and serve hot.

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