1 green bell pepper, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 can (14.5 oz) diced tomatoes, drained
1 tsp Creole seasoning
1/2 tsp thyme
1/4 tsp cayenne pepper
Salt and pepper to taste
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
Directions:
Preheat your oven to 375°F (190°C).
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.
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