Cook the rice and peas in the beef broth til done to package direction
Melt the butter on medium high in a medium skillet
evenly season the fish fillets on both sides with the paprika, thyme, salt and pepper
Sautee the fish in the butter about 2 mins per side, then remove from the pan and cover.
Deglaze the skillet with 1 tbsp lemon juice, scraping to get all the brown bits.
Drain the rice of any remaining broth, then add to the skillet and stir to coat with the remaining butter.
Dice the fillets and return them to the skillet with the other 1tbsp lemon juice, stirring to combine with the rice.