Recipes Lemon & Herb Tilapia Be the first to rate & review! Thyme, parsley and lemon come together wonderfully with simple tilapia fillets in this 20-minute meal. Slideshow: 20-Minute Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on February 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 20 mins Yield: 2 Ingredients Two 4-ounce tilapia fillets Kosher or sea salt, to taste Fresh cracked black pepper, to taste 2 tablespoons extra-virgin olive oil, divided 2 cloves garlic, minced 1/2 cup white wine Zest of 1 medium lemon 2 tablespoons fresh lemon juice 1/2 teaspoon kosher or sea salt 1 teaspoon fresh thyme leaves 1/4 cup chopped Italian parsley Directions Rinse and pat dry the tilapia fillets. Season with salt and pepper. Heat a large skillet over medium-high heat. Melt 1 tablespoon of olive oil and then add the tilapia fillets. Cook 1-2 minutes on each side or until golden and cooked through. Remove the fillets from the pan and set aside. In the same pan over medium heat, add the remaining tablespoon of olive oil and then stir in the garlic. Cook for 1 minute or until soft. Pour in the wine, lemon zest, lemon juice, salt, thyme, and parsley. Increase heat to high cook for 2-3 minutes or until the wine reduces in half. Taste for seasoning and add more salt or lemon if desired. Plate the fillets and then spoon the sauce over the fillets. Serve warm. Rate it Print