Rinse the fresh red snapper fillets under cold water and pat them dry with paper towels. Chop the onion and slice the bell peppers into thin strips. Mince the garlic.

Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté for about 5 minutes until translucent. Add the sliced bell peppers and minced garlic, cooking for an additional 3-4 minutes until tender.

Pour in heavy cream and sprinkle Creole seasoning. Stir well and let it simmer over low heat for about 7 minutes.

Place red snapper fillets into the simmering sauce, spoon some sauce over the top, cover the skillet and cook for 8-10 minutes until the fish is opaque.

Remove from heat, plate the snapper with sauce, garnish with parsley and serve with rice or bread.