Adapted from Wine Spectator
serves 2
1 Tbsp. minced flat leaf parsley
1 Tbsp. minced basil
1 Tbsp. minced mint
1/4 cup panko
zest from 1/2 of a lemon
2 six ounce fillets, rinsed off and patted dry
Preheat oven to 350 degrees
Combine herbs, panko and lemon zest in a bowl. Drizzle in just enough olive oil to make a paste. Brush fillets on both sides with olive oil, season both sides with salt. Press the herb mixture on to the top of the fillet and place on a non-stick baking sheet, then put in the oven. Cook until fish is done, about 10-13 minutes.
Wine served: Allegrini Soave
Red Wine, White Wine, Fine Food Too! 
The best thing here is that you could use the same breading for any fish (and chicken, too). I’ll be the herbs and lemon lent a wonderful freshness, much needed in the wintertime.
You’re right….you could bake this herb combo onto any fish for chicken. This makes a quick and delicious week night dinner.