Red Snapper with Creamy Creole Sauce

Preheat oven to 375°F (190°C).

Season red snapper fillets with salt, black pepper, smoked paprika, garlic powder, and onion powder.

2. Sear the Fillets:

Heat olive oil in a large oven-safe skillet over medium-high heat.

Sear fillets for 2–3 minutes per side until golden brown.

3. Bake:

Transfer skillet to the oven and bake for 10–12 minutes, until fish flakes easily with a fork.

4. Make the Creamy Creole Sauce:

In a separate skillet, melt butter over medium heat. Add onion and bell pepper; sauté until softened (about 5 minutes).

Add garlic; cook 1 more minute until fragrant.

Stir in diced tomatoes, heavy cream, Creole seasoning, smoked paprika, thyme, cayenne (if using), salt, and black pepper.

Simmer 5–7 minutes until sauce thickens.

Remove from heat and stir in chopped parsley.

5. Serve:

Plate baked red snapper fillets and top with creamy Creole sauce.

Serving and Storage Tips