Combine minced parsley, minced chives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and minced garlic on a platter.

Grate lemon peel over the herb mixture.

Toss to combine the herbs and lemon zest.

Reserve the zested lemon for later use.

Spray tilapia fillets with nonstick cooking spray.

Press both sides of the tilapia fillets into the herb mixture to coat evenly.

Melt 2 tablespoons of butter in a large skillet over medium heat.

Add the coated tilapia fillets to the hot skillet.

Cook for 3-4 minutes per side, or until the fish flakes easily when tested with a fork.

The exact cooking time depends on the thickness of the fish fillets.

Transfer the cooked tilapia to a serving platter and keep warm.

Add the remaining 2 tablespoons of butter to the skillet and melt over low heat.

Cut the reserved lemon in half and squeeze the juice from one half into the melted butter.

Stir the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper into the lemon-butter mixture.

Pour the lemon-butter sauce over the cooked tilapia fillets.

Slice the remaining lemon half into wedges for garnish.

Serve immediately while the tilapia is hot and flavorful.