Roman-esco (Italian Romesco) with red snapper

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 60ml to 70ml extra-virgin olive oil to form a thick sauce.

2) Place 2 tbsps 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 plain flour and cook in the rosemary-infused olive oil for 7 to 8 minutes until crispy and golden on both sides. Serve fish in a pool of the sauce.