1. **Preheat your oven to 375°F (190°C).**
2. **Prepare the Red Snapper:**
– In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
– Rub the spice mixture evenly over both sides of the red snapper fillets.
3. **Cook the Red Snapper:**
– Heat the olive oil in a large oven-safe skillet over medium-high heat.
– Add the red snapper fillets and cook for about 3 minutes on each side until golden brown.
– Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
4. **Prepare the Creamy Creole Sauce:**
– In a large saucepan, melt the unsalted butter over medium heat.
– Add the chopped onion, green bell pepper, and celery. Cook until the vegetables are softened, about 5-7 minutes.
– Add the minced garlic and cook for another minute.
5. **Add Liquid Ingredients:**
– Stir in the heavy cream, chicken broth, and diced tomatoes.
– Add the Creole seasoning, thyme, cayenne pepper, salt, and pepper.
– Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the sauce thickens.
6. **Finish the Sauce:**
– Remove the sauce from heat and stir in the chopped fresh parsley and lemon juice.
7. **Serve:**
– Serve the red snapper fillets topped with the creamy Creole sauce. Garnish with additional fresh parsley if desired.
8. **Enjoy your Red Snapper with Creamy Creole Sauce!**
### Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
### Calorie Count per Serving: 400 kcal | Serving Size: 4 servings
Enjoy your delicious meal!
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