Ingredients:
1 Cup parsley, minced
1/2 Cup fresh chives, minced
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 large lemon
0.8 pounds pollock fillets
Nonstick cooking spray
4 Tablespoons butter, divided
Directions:
Place parsley, chives, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper in a large baking dish. Grate peel from the lemon over the herbs and set lemon aside. Toss the contents of the baking dish to combine. Coat both sides of the pollock fillets with cooking spray and press them into the herb mixture. Flip the fillets and press them into the herbs again to coat both sides. In a large skillet using medium heat, melt 2 Tablespoons of the butter. Add the pollock and cook 3 to 4 minutes per side or until fish flakes easily when tested with a fork. Transfer to a serving platter and keep warm. Add the remaining butter to the skillet and melt over low heat. Cut the lemon in half and juice one half into the skillet. Stir in the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, then pour mixture over fish to serve. Slice the remaining 1/2 lemon for a garnish. Serves 4.