Toast the pine nuts in a dry skillet over medium heat.
Place the pine nuts, roasted red peppers, tomato, bread, garlic, leaves from 1 sprig of rosemary, parsley, and balsamic vinegar in the bowl of a food processor.
Turn the processor on and stream in 1/4 to 1/3 cup of extra virgin olive oil forming a thick sauce. Set the sauce aside until needed.
Cook the Fish:
Place the remaining 2 tablespoons of olive oil along with the remaining sprig of rosemary in a shallow, non-stick skillet over medium to medium-high heat. Let the rosemary heat with the oil while preparing the fish.
Season the fish on both sides with either seasoning salt or seafood seasoning.
Dredge the fish in flour shaking each piece to remove the excess.
Cook in the rosemary-infused olive oil for 7 to 8 minutes until fish is crispy and golden brown on both sides. Do not crowd the pan and cook in two batches if necessary. Remove the fish to a paper towel lined plate to drain.
Plate and Serve:
To serve, place a puddle of sauce on each plate and top with fish fillets. Pass lemon wedges to squeeze over the fish.
Notes
Any leftover fish and sauce should be stored separately. Both items may be stored in airtight containers in the fridge. The fish keeps for up to 3 days and the sauce for up to one week.
To reheat, it's best to place the fish on a baking sheet in a low (200 degree) oven until warm, about 8-10 minutes. Bring the sauce to room temperature or warm it very briefly in a saucepan on the stovetop over low heat.