Red Snapper Sunset

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1/4 cup flour, sifted

2 red snapper fillets, about 1 1/4 pounds combined, scaled, skin left on

1/8 cup olive oil

1/4 cup clarified butter

2 large tomatoes, skinned, seeded, and quartered

1 clove garlic, smashed

1/2 teaspoon dried tarragon, divided

4 teaspoons snipped fresh dill

1 tablespoon chopped fresh parsley

3 ounces Pernod

2 tablespoons white wine vinegar with tarragon

Freshly ground salt, to taste

Freshly ground pepper, to taste

2 tablespoons butter