In a small bowl, whisk together 1 cup plain yogurt, 3 tbs. crushed dill weed, juice of 1/2 lemon, ground white pepper to taste. Cover and refrigerate for an hour or more.
When ready to cook, bring sauce to room temperature.
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 brown on each side, so moist and not overcooked.
Remove from skillet and spoon sauce over cod.
Serve with rice and fresh asparagus vinaigrette.