1. Begin by patting the red snapper fillets dry with a paper towel. Season both sides with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the snapper fillets, skin side down, and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, lower the heat to medium and add the butter. Let it melt before adding the diced onions and bell peppers. Sauté until they’re soft and fragrant, about 5 minutes.
4. Add the minced garlic and cook for another minute before stirring in the heavy cream.
5. Sprinkle in the Creole seasoning and stir well to combine. Let the sauce simmer for about 3-4 minutes until it begins to thicken.
6. Return the snapper fillets to the skillet, spooning the sauce over them. Squeeze the lemon juice over the top and let everything mingle for another minute.
7. Finish off with a sprinkle of fresh parsley before serving.

This step-by-step process is much like the stories my dad would tell while stirring his pots—each step and ingredient adds a new layer of flavor and memory.