Pan-Fried Snapper with Buttery Parsnip Puree

• 2 pounds parsnips, peeled and cut into 1-inch lengths
• Kosher salt
• 6 tablespoons unsalted butter, at room temperature
• 1 cup all-purpose flour
• Eight 6-ounce flaky white fish fillets with skin, such as red snapper, sea bass or cod
• Freshly ground pepper
• Balsamic-Glazed Red Onions, for serving

1. In a large saucepan, cover the parsnips with cold water.
2. Add a large pinch of salt and bring to a boil.
3. Simmer the parsnips over moderate heat until very tender, about 25 minutes.
4. Drain the parsnips well, reserving 1/2 cup of their cooking liquid.
5. In a food processor, pulse the parsnips until coarsely chopped.
6. Add the reserved cooking liquid and 2 tablespoons of the butter and season with salt; process until smooth.
7. Return the parsnip puree to the saucepan and keep warm.
8. Put the flour in a shallow bowl.
9. Season the fish fillets with salt and pepper, then dredge them in the flour; tap to remove any excess flour.
10. Melt 2 tablespoons of butter in each of 2 large nonstick skillets.
11. Add 4 fillets to each skillet, skin side down.
12. Cook over moderately high heat, turning once, until golden brown and cooked through, about 8 minutes.
13. Spoon the parsnip puree onto warmed plates.
14. Top with the fish fillets, skin side up, and serve with the Balsamic-Glazed Red Onions.

parsnips, kosher salt, unsalted butter, flour, freshly ground pepper, red onions

Taken from www.foodandwine.com/recipes/pan-fried-snapper-buttery-parsnip-puree (may not work)