1/2 cup butter 4 tilapia fillets lemon pepper 1 teaspoon fresh chopped basil 1 teaspoon fresh chopped tarragon 1/4 cup lemon juice 1/2 cup white wine 1 lemon, sliced 4 parsley sprigs
Melt butter in non-stick skillet. Season tilapia with dash of lemon pepper and cook fillets over medium heat until fork tender (about 2 minutes each side). Remove fish from skillet. Add herbs to butter and cook for about 1 minute until aromatic. Stir in lemon juice and wine. Plate the tilapia and pour herb sauce over filets. Garnish with parsley and lemon slice.
Fish