Laura, I love parsley with just about anything, so that would work. Basil would also work. A little rosemary goes a very long way; it's extremely powerful, so use sparingly. Cilantro is great, for those who like the flavor; like rosemary, it can get soapy if used in excess. Oregano gives it a Greek-Italian spin; it, too, can be strong.
So, parsley would be my first choice, with perhaps a little thyme mixed in if you have it.
If you are using fresh herbs, add them at the finish, about a minute or two before serving, as they can wither in the cooking and get funky and old tasting.
