Red Snapper with Creamy Creole Sauce

Ingredients:

4 red snapper fillets (about 6 ounces each)
Salt and pepper
2 tablespoons olive oil
1/2 cup diced onion
1/2 cup diced bell pepper
2 cloves garlic, minced
1 cup diced tomatoes
1/2 cup chicken broth
1/2 cup heavy cream
1 teaspoon Creole seasoning
Chopped fresh parsley for garnish

Directions:

Season both sides of the red snapper fillets with salt and pepper.

Heat olive oil in a large skillet over medium heat.

Add diced onion and bell pepper to the skillet. Cook until softened, about 5 minutes.
Stir in minced garlic and cook for an additional minute.

Add diced tomatoes and chicken broth to the skillet. Simmer for 5 minutes.
Stir in heavy cream and Creole seasoning. Simmer for another 2-3 minutes until sauce thickens slightly.

Meanwhile, heat a separate skillet over medium-high heat.

Add red snapper fillets to the skillet and cook for 3-4 minutes per side until golden brown and cooked through.

Once the fish is cooked, transfer it to a serving platter.

Spoon the creamy Creole sauce over the red snapper fillets.
Garnish with chopped fresh parsley before serving.