Red snapper with creamy Creole sauce

Ingredients

For the Red Snapper:

• 4 red snapper fillets, skin-on
  Salt and freshly ground black pepper
• 2 tablespoons olive oil
  1 tablespoon unsalted butter
• 2 cloves garlic, minced
  1 lemon, thinly sliced
• For the Creamy Creole Sauce:
• 2 tablespoons unsalted butter
  1 small onion, finely chopped
• 1 small green bell pepper, finely chopped
• 1 small celery stalk, finely chopped
  3 cloves garlic, minced
  1 tablespoon Creole seasoning
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
  1 cup chicken broth
• 1 cup heavy cream
  1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
  1 teaspoon hot sauce (such as Tabasco)
• 1 tablespoon lemon juice
  Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions

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