Begin by rinsing and patting dry the fresh red snapper fillets. Set aside while you finely chop the onion, slice the bell peppers, and mince the garlic.

Heat olive oil in a large skillet over medium heat. Once shimmering, add the chopped onion and sauté until translucent, about 5 minutes. Then add sliced bell peppers and minced garlic, cooking for an additional 3-4 minutes.

Pour in heavy cream into the skillet, stirring to combine with the sautéed vegetables. Add Creole seasoning to taste and let it come to a gentle simmer for about 7 minutes, stirring occasionally.

Carefully place the prepared red snapper fillets into the creamy sauce, ensuring they are well-coated. Cover and cook for 8-10 minutes or until the fish turns opaque.

Once cooked, plate the red snapper and spoon the creamy sauce over the top. Garnish with freshly chopped parsley and serve with white rice or crusty bread.