Begin by rinsing and thoroughly drying the fresh red snapper fillets. Meanwhile, chop one onion, slice a colorful mix of bell peppers into strips, and mince 2 cloves of garlic.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the chopped onion and sauté for about 5 minutes, or until it turns translucent and sweet. Next, stir in the sliced bell peppers and minced garlic; cook until the peppers soften and become fragrant, around 3-4 minutes.

Pour in 1 cup of heavy cream and sprinkle in 2 tablespoons of Creole seasoning, stirring continuously to combine. Allow the mixture to come to a gentle simmer and let it cook for about 7 minutes.

Carefully place the seasoned red snapper fillets into the simmering sauce, ensuring they are fully submerged. Cover the skillet and allow the fish to cook for 8-10 minutes over medium-low heat.

Once cooked, gently plate the red snapper fillets and generously spoon the luscious creamy Creole sauce over the top. Garnish each serving with freshly chopped parsley.