Roman-esco (Italian Romesco) with Red Snapper

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1 jar roasted red peppers

1 large plum tomato, coarsely chopped

2 slices stale bread, torn

3 tablespoons pine nuts, toasted

1 clove garlic, grated or finely chopped

1 sprig fresh rosemary, leaves finely chopped, plus 1 sprig

A few parsley leaves

2 tablespoons aged balsamic vinegar

1/4 to 1/3 cup extra-virgin olive oil plus 2 tablespoons

4 filets of red snapper (6 to 8-ounces each)

Salt and freshly ground black pepper

Flour, for dredging