2 tsp grated fresh lemon zest
2 tsp chopped fresh dill
2 tsp chopped fresh parsley
2 tsp chopped fresh chervil or fennel
1/4 tsp black pepper
1/4 tsp salt
2 tsp Dijon mustard
12 oz fresh fish fillets or steaks
1 tbl vegetable oil
Combine the lemon zest, herbs, pepper, and salt on a plate. Brush both sides of the fish with the mustard and press it into the herb mixture, coating both sides.
Heat the oil in a large nonstick skillet over medium-high heat. Saute the fish 4 minutes or until browned, flip over and cook another 3-4 min, until the fish flakes easily.