Preheat your oven to 350°F (175°C). Rinse the red snapper fillets under cool water and pat them dry. Season both sides of the fillets with salt, pepper, and Creole seasoning blend.

In a large sauté pan, heat olive oil over medium-high heat. Cook the seasoned red snapper fillets for about 3 minutes on each side or until golden brown.

Transfer the seared fillets to a lightly greased baking pan and bake for approximately 15 minutes until the internal temperature reaches 130°F (54°C).

In the same sauté pan, reduce heat and add butter. Once melted, add onions, bell peppers, and tomatoes. Sauté for about 5 minutes.

Stir in tomato paste and heavy cream, mixing thoroughly. If too thick, add chicken broth gradually. Let simmer for 5 minutes.

Pour the sauce over the baked red snapper fillets and garnish with freshly chopped parsley before serving.