Preheat the oven to 425 degrees.
Cut 1 lemon into 8 slices. Place slices, in pairs, on a rimmed baking sheet coated with cooking spray.
Grate remaining lemon to get 1 teaspoon lemon rind; set aside. Reserve lemon for another use.
Place 1 fillet on top of each pair of lemon slices.
Combine salt, paprika, and pepper; sprinkle evenly over fish.
Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl. Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt. Garnish with herb sprigs.