Preheat oven to 400 degrees F. Season the redfish fillets with the salt, pepper, and cayenne pepper. Set aside.
Make the Creole butter sauce by mixing the melted butter, apple cider vinegar, minced garlic, parsley, Tabasco garlic pepper sauce, Creole mustard, and liquid smoke together in a small bowl, and set aside.
Top each sheet of parchment paper with half of the spinach. Drizzle about 1 teaspoon of sauce over the spinach.
Top the spinach atop each parchment paper with the redfish fillets. Drizzle the fillets with approximately another teaspoon of sauce.
Top both of the redfish fillets with the sliced tomatoes. Drizzle each fillet with approximately another teaspoon of sauce.
Fold the edges of each parchment paper sheet tightly. Leave a small opening at each end, fill with half of the remaining Creole butter sauce, and close each end. Make sure that the edges are tight so that sauce and steam do not escape throughout the cooking process.
Bake for 12 to 15 minutes, or until cooked through. Let sit for 3 minutes before very carefully unraveling the edges of the parchment paper.
If you don't have time to cook the redfish in parchment paper, season it and bake it for 12 minutes. While the fish is baking, cook the sauce ingredients, adding the tomatoes and spinach to the sauce during the last few minutes of cooking time. Top cooked fish with sauce and veggies, and serve immediately.