Pan Fried Snapper with Buttery Parsnip Puree
Ingredients
- 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
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