Pan-Fried Snapper with Buttery Parsnip Puree

1. 1

   In a large saucepan, cover the parsnips with cold water.

2. 2

   Add a large pinch of salt and bring to a boil.

3. 3

   Simmer the parsnips over moderate heat until very tender, about 25 minutes.

4. 4

   Drain the parsnips well, reserving 1/2 cup of their cooking liquid.

5. 5

   In a food processor, pulse the parsnips until coarsely chopped.

6. 6

   Add the reserved cooking liquid and 2 tablespoons of the butter and season with salt; process until smooth.

7. 7

   Return the parsnip puree to the saucepan and keep warm.

8. 8

   Put the flour in a shallow bowl.

9. 9

   Season the fish fillets with salt and pepper, then dredge them in the flour; tap to remove any excess flour.

10. 10

    Melt 2 tablespoons of butter in each of 2 large nonstick skillets.

11. 11

    Add 4 fillets to each skillet, skin side down.

12. 12

    Cook over moderately high heat, turning once, until golden brown and cooked through, about 8 minutes.

13. 13

    Spoon the parsnip puree onto warmed plates.

14. 14

    Top with the fish fillets, skin side up, and serve with the Balsamic-Glazed Red Onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.