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Herb-Coated Tilapia with Lemon

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Serves four.

  • To learn more, read:
    Tilapia, Fast & Flavorful
  • by Leslie Pendleton from Fine Cooking
    Issue 78

  • 1 medium lemon
  • 3/4 cup chopped fresh herbs (any combination of parsley, thyme, mint, chives, and cilantro)
  • 4 skinless tilapia fillets (about 4 oz. each)
  • Kosher salt and freshly ground black pepper
  • 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) nonstick skillet, heat the oil over medium heat until hot. Cook the tilapia until the flesh is opaque and just cooked through, about 2 minutes on each side (cut into the thick part of a fillet to check). Serve the tilapia with the lemon quarters, for squeezing at the table. (Note: If you’re serving this dish to company, you might want to cut wedges from a lemon that hasn’t been zested.)

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 195; Fat (g): 10; Fat Calories (kcal): 85; Saturated Fat (g): 2; Protein (g): 26; Monounsaturated Fat (g): 5; Carbohydrates (g): 1; Polyunsaturated Fat (g): 1; Sodium (mg): 250; Cholesterol (mg): 90; Fiber (g): 1;

Photo: Scott Phillips

This was excellent using a blend of fresh cilantro, lovage, parsley, and chives with the lemon.

Great for a work night - fast and very flavorful (which tilapia needs as it is a bland fish). My family really likes this one. A mix of cilantro and parsley is my favorite. I usually cook it in a mixture of olive oil and butter.

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