Red snapper with creamy Creole sauce

Ingredients
For the Red Snapper:
4 red snapper fillets, skin-on
Salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
1 lemon, thinly sliced
For the Creamy Creole Sauce:
2 tablespoons unsalted butter
1 small onion, finely chopped
1 small green bell pepper, finely chopped
1 small celery stalk, finely chopped
3 cloves garlic, minced
1 tablespoon Creole seasoning
1/4 teaspoon cayenne pepper (optional, for extra heat)
1 cup chicken broth
1 cup heavy cream
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (such as Tabasco)
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
Step 1: Prepare the Red Snapper