Instructions: In a small bowl, combine the parsley, chives, chervil, half of the lemon juice, zest, and the oil; stir to combine. Season with salt and pepper; set aside.

In a large skillet, combine water, wine, remaining lemon juice, the shallot, and garlic. Bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes.

Season fish with salt and pepper. Add to simmering liquid, cover, and cook until opaque, about 10 minutes. Use a slotted spoon or spatula to remove fish from pan and place on serving plates. Discard poaching liquid. Spoon herb mixture over fish. Serve immediately with salad.

This recipe yields 4 servings.

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