Pat the fresh red snapper fillets dry with paper towels and season with salt and black pepper. Heat a large skillet over medium-high heat, add olive oil, and cook the snapper for about 3-4 minutes per side until golden brown.

In the same skillet, reduce the heat to medium, add butter, and let it melt. Add chopped onion and minced garlic, sauté for 2-3 minutes until translucent.

Stir in diced bell peppers and cook for another 3-4 minutes until softened. Then add diced tomatoes and cook until they soften and release juices, about 4-5 minutes.

Pour in heavy cream, stir gently, and let simmer for about 5 minutes until thickened. Add Creole seasoning and lemon juice to adjust flavors.

Return cooked snapper to the skillet and let it warm in the sauce for 2-3 minutes.

Plate the snapper, drizzle with extra sauce, and garnish with parsley or green onions. Serve alongside rice, veggies, or crusty bread.