2) Place 2 tbsps olive oil into a shallow saute pan and add the rosemary sprig. this will infuse the oil before adding the fish.
3) Season snapper with salt and pepper and score skin side with cross hatches. dredge the fish in plain flour and cook in the rosemary-infused olive oil for 7 to 8 minutes until crispy and golden on both sides. Serve fish in a pool of the sauce.