I normally don't make this fish, but everyone kept going on about how good it was

Season the red snapper fillets with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the fillets and cook for about 3-4 minutes per side, or until the fish flakes easily with a fork. Remove from the skillet and set aside.
In the same skillet, add the onion and bell pepper. Sauté for about 5 minutes, or until the vegetables are softened.
Add the garlic and cook for another minute until fragrant.
Stir in the diced tomatoes (with their juice), heavy cream, Creole seasoning, paprika, and cayenne pepper if using. Bring the mixture to a simmer and cook for about 10 minutes, or until the sauce thickens slightly.
Return the red snapper fillets to the skillet, spooning some of the sauce over the top. Cook for an additional 2-3 minutes to heat through.
Sprinkle with fresh parsley and serve with lemon wedges on the side.
Variations & Tips
For picky eaters, you can reduce or omit the cayenne pepper to make the sauce milder. If you can't find red snapper, tilapia or cod can be used as substitutes. To make this dish a bit lighter, you can use half-and-half instead of heavy cream. And for a twist, try adding some cooked shrimp or crab meat into the sauce towards the end of the cooking process.