Ingredients

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

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

Preparation

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.)

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Reviews (2 reviews)

chefdnc | 05/12/2008
This was excellent using a blend of fresh cilantro, lovage, parsley, and chives with the lemon.
PleasantonCook | 04/23/2008
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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What We're Cooking Now

Name: Herb-Coated Tilapia with Lemon
Yield: four. servings
Cuisine: American
Ingredients: 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