Preheat the oven to 425°F (220°C). Line a sheet pan with parchment or lightly oil a baking dish.

Pat the snapper fillets dry so the skin and crust crisp properly.

Mix the melted butter, lemon juice, and half the lemon zest. Brush over both sides of each fillet.

Season the top with salt, pepper, and smoked paprika. Place the fillets skin-side down.

In a bowl, combine almonds, parsley, thyme, olive oil, remaining lemon zest, salt, and pepper. Mix until coated.

Spoon the almond-herb mixture over each fillet, pressing gently so it sticks.

Bake for 13–16 minutes, or until the topping turns golden and the fish flakes easily with a fork.

Rest for 2 minutes, then serve with lemon wedges and a sprinkle of parsley.