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If you use fresh herbs as topping for any dish, these should be added after you have cooked or baked your meal.

When cut, fresh herbs are very small and their internal structure consists of a lot of water which due to the smallness of the herbs evaporates quickly as soon as it's heated up, meaning that the herbs just dry up. Because of that fresh herbs should always be added as last step when everything else is done. Additionally, it tastes better this way (because you don't lose a big portion of the ingredient that way).

You can add herbs to sauces, dough or other stuff from the beginning though. Sauces, for example, have a lot of liquid in them so they "protect" ingredients that would otherwise lose a lot of liquid in the process of cooking or baking.