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In a shallow dish, mix the flour, salt, pepper, and paprika. Dredge each fish fillet in the flour mixture, shaking off any excess.
In a large skillet, heat olive oil over medium heat. Add the fish fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the fish from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the lemon juice and broth, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
Return the fish to the skillet and spoon the lemon sauce over it. Let it warm for another minute. Garnish with fresh parsley and serve with lemon slices on the side.