Ingredients:
4 red snapper fillets
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
For the Creamy Creole Sauce:
2 tablespoons butter
1 small onion, finely chopped
1 bell pepper, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 cup heavy cream
1 teaspoon Creole seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
Directions:
Preheat the oven to 375°F (190°C).
Season the red snapper fillets with salt, black pepper, smoked paprika, garlic powder, and onion powder.
Heat the olive oil in a large ovenproof skillet over medium-high heat.
. Sear the fillets until golden brown, about two to three minutes each side.
When the fish flakes easily with a fork and is cooked through, transfer the pan to the preheated oven and bake for 10 to 12 minutes.
While the fish is baking:
5. In a separate skillet, melt the butter over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.
6. Add the minced garlic and cook for another minute until fragrant.
7. Add the smoked paprika, thyme, chopped tomatoes, heavy cream, cayenne pepper (if using), salt, and black pepper. Simmer until the sauce has thickened, about 5 to 7 minutes.
8. Turn off the heat and add the parsley that has been chopped.
Serve the baked red snapper fillets topped with the creamy Creole sauce. Enjoy!
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: 460 kcal per serving
Serving Size: 4 servings