1 medium lemon
3/4 cup chopped fresh herbs (any combination of parsley, thyme, mint, chives, and cilantro)
4 4-ounce tilapia fillets
salt and pepper
2 tablespoons olive oil
Finely grate the zest from the lemon, then cut lemon into quarters and set aside.
Mix herbs and lemon zest on a plate. Sprinle the fillets with 3/4 teaspoons alt and 1/4 teaspoon pepper and coate both sides with herbes, pressing them so they adhere.
In 12-inch skillet, heat oil over medium heat until hot. Cook tilapia about 2 minutes each side, until flesh is opaque and cooked through.
Squeeze lemon over fish to serve.
from Fine Cooking.