Begin by rinsing and patting dry the red snapper fillets. Next, finely chop onion and slice bell peppers into strips. Mince garlic.

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Then add bell peppers and minced garlic, stirring often for an additional 3-4 minutes.

Pour the heavy cream into the skillet with vegetables, stirring gently. Season with Creole seasoning and let simmer over medium-low heat for about 7 minutes until thickened.

Carefully place the snapper fillets in the pan, cover and cook for 8-10 minutes, until opaque and flakes easily.

Arrange the fillets on plates, spoon the creamy sauce over each, and garnish with parsley.