Ingredients:
� cup minced fresh chives
1 cup minced fresh Italian parsley
� teaspoon salt, divided
3/8 teaspoon black pepper, divided
1 large lemon
� cup unsalted butter, divided
1 pound tilapia fillets (large fillets if available)
Butter- or olive-oil flavored nonstick cooking spray

Directions:
On a platter, combine chives, parsley, � teaspoon salt and � teaspoon pepper.
Grate rind from lemon over herbs. Toss to combine. Reserve lemon.

Spray tilapia fillets with butter-flavored or olive oil-flavored cooking spray.
Press fillets in herb mixture to coat both sides.

In large skillet, melt 2 tablespoons butter over medium heat. Add tilapia.
Cook 3 to 4 minutes per side or until firm and white in center. (Cook time
will vary according to thickness.) Remove to serving platter. Keep warm.

Add remaining 2 tablespoons butter to skillet. Melt over low heat.
Cut lemon in half; squeeze juice from one half into skillet.
Season lemon-butter mixture with remaining � teaspoon salt and
1/8 teaspoon pepper. Stir well. Pour over fish. Slice remaining
lemon half for garnish. Serve immediately.

Makes 4 servings