For the Red Snapper:

• 4 red snapper fillets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder

For the Creamy Creole Sauce:

• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 1 small bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Creole seasoning
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup diced tomatoes (optional, for added texture and flavor)
• 1 tablespoon fresh parsley, chopped (for garnish)