Herb-Coated Tilapia with Lemon
- Kosher salt and freshly ground black pepper
- 4 skinless tilapia fillets (about 4 oz. each)
- ¾ cup chopped fresh herbs (any combination of parsley, thyme, mint, chives, and cilantro)
- 1 medium lemon
- 2 Tbs. extra-virgin olive oil
Finely grate the zest from the lemon, then cut the lemon in quarters and set aside. Mix the herbs and lemon zest on a plate. Sprinkle the fillets with 3/4 teaspoon salt and 1/4 teaspoon pepper and coat both sides of each fillet with herbs, pressing them on so they adhere. In a large (12-inch) n...