Ingredients

• 1 clove garlic
• 2/3 cup fresh tarragon leaves
• 1 cup fresh basil leaves
• 1/4 cup toasted walnut halves
• 1/4 cup olive oil, plus extra for searing the fish
• 2 1/2-lb fillets of boneless, skinless tilapia
• Salt and freshly cracked pepper
• Lemon for serving

Procedure

1. In a food processor, obliterate the garlic. Add the tarragon and basil leaves, and pulse to break up. Add the walnuts, and season with salt and pepper. Pulse to a rubble. Stream in the olive oil with the machine running. You should have the texture of a pesto.
2. Heat a nonstick sauté pan over medium-high heat. Season the tilapia filets on both sides with salt and pepper, and drizzle a tablespoon or two of olive oil into the hot pan. Sear the fish about 3 minutes on each side, until golden on the outside, and flaky.
3. Serve the seared fish with a big scoop of tarragon pistou on top, with lemon wedges alongside.