Pretty much any mild fish fillet can be used in place of the tilapia or rainbow trout. The basting sauce might be too mild for a more flavorful fish such as salmon, but if a little garlic is added it might just work.
Oh, as for the other fresh herbs used, somehow there was still a bit left in the freezer from my fall harvest. If you didn't plan as well, use dried and halve the quantities.
Baked Lemon Herb Fish
Yield: 4 servings
1 Tbl. olive oil, plus more for greasing
4 tilapia and/or rainbow trout fillets
2 Tbl. your favorite dry white wine
1 Tbl. Dijon mustard
1Tbl. finely chopped fresh parsley
2 tsp. finely chopped fresh basil
1/2 tsp. finely chopped fresh rosemary leaves
1/2 tsp. kosher salt
1/8 tsp. coarsely ground black pepper
2 tsp. lemon juice, for drizzling
Preheat oven to 400F. Grease a rimmed baking sheet with olive oil. Place tilapia and/or rainbow trout skin-side down in a single layer on baking sheet. Tuck thin sections under for more even baking.
Whisk remaining ingredients in a small bowl. Schmear evenly over fish.
Bake in preheated oven for 10-15 minutes, or until fish is cooked through.
Plate fish, drizzle with lemon juice and serve.