Pat the fish fillets dry with paper towels, then season both sides with 3/4 tsp kosher salt, 1/4 tsp black pepper and half of the smoked paprika. Drying the fish removes surface moisture so the flesh sears instead of steams; seasoning early allows a little time for the salt to penetrate.

Rinse the rice briefly in a fine-mesh sieve until the water runs mostly clear, then drain. Toast the drained rice in a medium saucepan over medium heat with 1 tbsp olive oil for 2–3 minutes, stirring constantly until kernels smell slightly nutty. Toasting the rice develops flavor and helps keep the grains separate after cooking.

Add the diced shallot to the toasted rice and sauté 2 minutes to soften, then add half the minced garlic and stir 30 seconds—this releases the aromatics without burning them. Pour in 2 3/4 cups water and 1/2 tsp kosher salt, bring to a boil, then reduce to low, cover tightly and simmer for 15–16 minutes until the water is absorbed. Rest, covered, 10 minutes to allow the steam to finish cooking the rice; fluff with a fork and stir in 1 tbsp butter, lemon zest (from half the lemon) and the chopped parsley to finish with bright flavor and silkiness.

While the rice cooks, heat a large stainless-steel or cast-iron skillet over medium-high until hot (about 2–3 minutes). Add 2 tbsp olive oil and swirl to coat. A properly preheated pan ensures immediate crust formation when the fish hits the surface.

Place the seasoned fillets skin-side down (if they have skin) and press gently with a spatula for 10–15 seconds to ensure even contact. Sear undisturbed for 3–4 minutes until the edges turn opaque and a deep golden crust forms. Turning too soon prevents that flavorful crust from developing.

Flip the fillets, lower the heat to medium, add 3 tbsp butter, the remaining minced garlic and the juice of half the lemon to the pan. Spoon the foaming butter over the fish (baste) as it cooks for another 2–3 minutes until an instant-read thermometer reads 125–130°F (52–54°C) for medium, or 135–140°F (57–60°C) if you prefer well done. Basting with flavored butter adds richness, carries aromatics into the fish, and helps finish cooking gently so the center stays tender.

Transfer the fish to a warm plate and let it rest 2–3 minutes — brief resting lets carryover heat finish cooking and the juices redistribute so the fillet stays moist. Meanwhile, add the remaining 1 tbsp butter to the skillet sauce, scrape up any brown bits, taste and adjust seasoning with a pinch of salt and pepper, and stir in the remaining lemon zest and a tablespoon of chopped parsley to brighten the sauce.

Plate: Spoon a mound of garlic-shallot rice in the center of each warm plate, place a fillet atop the rice, and spoon the lemon-butter pan sauce around and over the fish. Finish with a drizzle of extra-virgin olive oil, a grind of black pepper and a sprinkle of parsley. The presentation emphasizes height and contrast: golden crust against pale rice, with green parsley for freshness.