Roman-esco (Italian Romesco) with red snapper Recipe | Food Network UK

Ingredients

• 1 jar roasted red peppers
• 1 large plum tomato, coarsely chopped
• 2 slices stale bread, torn
• 3 tbsps pine nuts, toasted
• 1 clove garlic, grated or finely chopped
• 1 sprig fresh rosemary, leaves finely chopped
• A few parsley leaves
• 2 tbsps aged balsamic vinegar
• 60ml to 70ml extra-virgin olive oil plus 2 tbsps
• 4 filets of red snapper (200g each)
• Salt and freshly ground black pepper
• Plain flour, for dredging