Combine flour, seasoned salt, and paprika; mix well. Dredge fish in flour mixture; place in a single layer, skin side down, in a well-greased 15- x 10- x 1-inch jellyroll pan. Melt 2 tablespoons butter, and brush over fish. Broil 4 inches from heating element 10 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter; set aside, and keep warm.
Sauté almonds in remaining butter in a small skillet until golden brown. Remove from heat; stir in remaining ingredients except parsley sprigs. Pour almond sauce over fish. Garnish with fresh parsley sprigs; serve immediately.