In a 13x9x2-inch (3-quart rectangular) baking dish, make a bed of tarragon and lemon balm leaves. Rinse fish; pat dry. Arrange fish in a single layer on herb bed. Drizzle with melted butter. Sprinkle with snipped dill and chervil. Season with salt and pepper.
Bake in a 450 degree F oven until the fish flakes easily when tested with a fork. (You should allow 4 to 6 minutes of baking per 1/2-inch thickness of fish.) Makes 4 servings.