Season fillet with salt, freshly ground black pepper and mild paprika; drizzle about 1 teaspoons lemon juice and set aside.
In a small sautépan over medium, add almonds and sauté for 5 minutes or until golden; set aside.
In a large skillet over medium heat, add 1 tablespoons butter and when melted, working in batches, place fillets. Cook until fish is golden, about 3 minutes per side. Remove from the skillet and place in a warmed serving dish.
Return skillet to heat and add the remaining butter and lemon juice. Pour in white wine and add toasted almonds. Toss the sauce in the pan a few times and cook for 45 to 60 seconds. Spoon lemon-butter sauce over fillets and sprinkle with dill. Serve immediately with steamed veggies and rice. Make 4.