Herb-Coated Tilapia with Lemon
- 2 Tbs. extra-virgin olive oil
- 1 medium lemon
- 4 skinless tilapia fillets (about 4 oz. each)
- Kosher salt and freshly ground black pepper
- ¾ cup chopped fresh herbs (any combination of parsley, thyme, mint, chives, and cilantro)
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...