Heat olive oil in a skillet over medium-high heat. Season red snapper with salt and pepper. Sear fillets for 4-5 minutes per side until golden brown. Remove and set aside.

In the same skillet, sauté onion, bell pepper, and celery for 3-4 minutes until softened. Add garlic and cook for 1 more minute.

Stir in flour, then gradually add chicken broth, stirring continuously until smooth. Bring to a simmer.

Add heavy cream, parsley, Creole seasoning, Worcestershire sauce, and cayenne pepper (if using). Simmer for 5-7 minutes until thickened.

Return the snapper to the skillet, spoon sauce over the fish, and warm through for 2-3 minutes.

Serve over cooked rice, garnished with additional parsley.