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 1/4-1/3 cup EVOO to form a thick sauce.
Place 2 tablespoons EVOO into a shallow sauté pan and add the rosemary sprig. This will infuse the oil before adding the fish.
Season snapper with salt and pepper and score skin side with cross hatches. Dredge the fish in flour and cook in the rosemary-infused EVOO for 7-8 minutes until crispy and golden on both sides. Serve fish in a pool of the sauce.