In a small bowl, whisk together 1 cup plain yogurt, 3 tsp. crushed dill weed, juice of 1/2 lemon, ground white pepper to taste.
Sprinkle Spanish paprika on both sides of a 1 lb. cod filet. Sauté the filet in a fry pan in a little olive oil and butter, quickly browning on each side, so moist and not overcooked.
Remove from skillet. Cut crosswise into two servings and spoon sauce over cod. Serve with rice and lightly steamed fresh Spring asparagus.