Preheat oven to 350F.
Rinse the fillets and pat dry with paper towels; set aside.
In a mixing bowl, combine lemon juice, butter, garlic, Italian Seasoning, thyme, 1/2 teaspoon paprika, salt and pepper.
Rub the herb mixture over each fillet and set the fish aside.
Over medium-high heat, heat 2 tablespoons olive oil in a large non-stick skillet that is also oven-safe.
Add chopped onions to the skillet and cook over medium-high heat for 2 minutes; stir in garlic and continue to cook for about 30 seconds, or until fragrant.
Stir in rice, rosemary, and paprika; cook for 2 minutes, stirring frequently.
Add vegetable broth, milk, salt and pepper; stir to combine.
Bring mixture to a boil; reduce heat to low and cook for 4 minutes.
Arrange prepared Tilapia over rice and continue to cook for 4 more minutes.
Remove from heat; cover with a lid and bake in the oven for 20 minutes.
Remove lid and continue to cook for 5 more minutes or until lightly browned on top.
Remove from oven.