Both herbs and citrus are, of course, a nice accompaniment to fish. I added a little brown sugar and coriander to round out the flavor, then mixed it all with olive oil and rubbed it gently onto the fish. The fish went in the oven while I opened up a bottle of white wine, and when they came out 13 minutes later, they looked perfect. A nice green and flavorful topping on the flaky pink fish with minimal effort. Weeknight dinner, anyone?

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