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

Step 1: Prepare the Red Snapper