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):
based on four servings;
sat fat g
Photo: Scott Phillips