Lemon and Herb Crusted Tilapia

Substitute fish for your choosing.

6oz Portion:
Tilapia - 135c; 2.6g Fat; 30g Protein
Snapper - 217c; 2.9g Fat; 44g Protein
Halibut - 238c; 5g Fat; 45g Protein

4 teaspoons chopped lemon zest*
4 teaspoons chopped fresh dill*
4 teaspoons chopped fresh parsley leaves
4 teaspoons chopped fresh chervil leaves*
2 teaspoons cracked black pepper
4 (6-ounce) halibut fillets, skinned
1 1/2 teaspoons salt
4 teaspoons Dijon mustard
1 tablespoon vegetable oil*
4 tablespoons olive oil *

In a shallow bowl combine the lemon zest*, dill*, parsley, chervil*, and black pepper. Season the fish with 1 1/4 teaspoons of the salt, then lightly brush 1 side of each piece with 1 teaspoon of the Dijon mustard. Firmly press the mustard-coated side of each of the halibut fillets into the lemon-herb mixture. In a skillet, preferably non-stick, heat the vegetable oil. Place fillets, coated side down, into the hot oil. Cook until the crust turns golden, 3 to 3 1/2 minutes. Flip and continue to cook until the fish flakes easily, 3 minutes.

* Did not include

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36864,00.html

Number of Servings: 2

Recipe submitted by SparkPeople user BLONDEE139.