In a small saucepan over medium-high heat, melt the butter until bubbly. Combine garlic, Worcestershire sauce, Creole seasoning, pepper, and parsley with the butter sauce. Cook the sauce low heat for 2 minutes to blend flavors.
Place the red snapper fillets in a baking dish that has been sprayed with cooking spray.
Brush both sides of fish fillets with the butter and herb mixture.
Add the breadcrumbs and parmesan cheese (if using) to the remaining butter mixture; sprinkle over the fillets.
Bake for 12 minutes, or until internal temperature reaches 137°, the fish should flake easily and is no longer translucent. Garnish with chives (if using) and lemon slices (if using).