Red snapper with creamy Creole sauce
For the Creamy Creole Sauce:
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp chopped fresh parsley
1. Preheat the oven to 375°F (190°C).
2. Season the red snapper fillets with salt, black pepper, smoked paprika, garlic powder, and onion powder.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the fillets for 2-3 minutes per side until golden brown.
4. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
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. Stir in the diced tomatoes, heavy cream, Creole seasoning, smoked paprika, thyme, cayenne pepper (if using), salt, and black pepper. Bring to a simmer and cook for 5-7 minutes until the sauce has thickened.
8. Remove from heat and stir in the chopped parsley.
9. 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 Calorie Count per serving: 460 kcal Serving Size: 4 servings
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