Roman-esco (Italian Romesco) with Red Snapper

Ingredients

• 2 tablespoons aged balsamic vinegar 
• 2 slices bread stale
• 4 servings flour for dredging
• 1 sprig rosemary fresh finely chopped
• 1 clove garlic grated finely chopped
• 0.3 cup olive oil plus 2 tablespoons extra-virgin
• 9 servings parsley leaves 
• 3 tablespoons pinenuts toasted
• 1 large plum tomatoes coarsely chopped
• 1 jar roasted peppers red
• 4 servings salt and pepper black freshly ground
• 24 ounces filets of snapper red

Equipment

• food processor
• frying pan

Directions

1. Place peppers and coarsely chopped tomato in food processor with bread, pine nuts, garlic, rosemary, chopped parsley and vinegar. Turn processor on and stream in 1/4 to 1/3 cup extra-virgin olive oil to form a thick sauce.
2. Place 2 tablespoons olive oil into a shallow saute pan and add the rosemary sprig. This will infuse the oil before adding the fish.
3. Season snapper with salt and pepper and score skin side with cross hatches. Dredge the fish in flour and cook in the rosemary-infused olive oil for 7 to 8 minutes until crispy and golden on both sides.
4. Serve fish in a pool of the sauce.