Gather all your ingredients and ensure the red snapper fillets are thawed and pat dry with paper towels.

Chop the onion, garlic, and green bell pepper, setting them aside.

In a skillet over medium heat, add olive oil. Once it shimmers, incorporate the chopped onions, garlic, and bell pepper. Sauté for 4-5 minutes until soft and fragrant.

Stir in the Creole seasoning and paprika, cooking for another minute to enhance the flavors.

Pour in the heavy cream while stirring constantly and allow it to simmer over medium-low heat until it thickens, about 3-5 minutes.

In a different skillet, heat more olive oil over medium-high heat and season the snapper fillets with salt and pepper.

Cook the fillets for 3-4 minutes on each side until golden brown and cooked through.

Once the snapper is cooked, place it on a serving platter and spoon the creamy Creole sauce over the fillets.

Garnish with freshly chopped parsley before serving.