Pan-Fried Snapper with Buttery Parsnip Puree

Name: Pan-Fried Snapper with Buttery Parsnip Puree
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms flaky white fish fillets with skin, such as red snapper, sea bass or cod; 237 milliliters all-purpose flour; 8 servings Kosher salt; 8 servings Balsamic-Glazed Red Onions, for serving; 907 grams parsnips, peeled and cut into 1-inch lengths; 8 servings Freshly ground pepper; 6 Tbsps unsalted butter, at room temperature

Pan-Fried Snapper with Buttery Parsnip Puree is a pescatarian main course. One serving contains 403 calories, 38g of protein, and 12g of fat. This recipe serves 8. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of flaky fish fillets, balsamic-glazed onions, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

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

Ingredients you will need

Parsnip

Water

Equipment you will use

Sauce Pan

Add a large pinch of salt and bring to a boil. Simmer the parsnips over moderate heat until very tender, about 25 minutes.

Ingredients you will need

Parsnip

Salt

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

Ingredients you will need

Parsnip

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

Ingredients you will need

Parsnip

Equipment you will use

Food Processor

Add the reserved cooking liquid and 2 tablespoons of the butter and season with salt; process until smooth. Return the parsnip puree to the saucepan and keep warm.

Ingredients you will need

Parsnip

Butter

Salt

Equipment you will use

Sauce Pan

Put the flour in a shallow bowl. Season the fish fillets with salt and pepper, then dredge them in the flour; tap to remove any excess flour. Melt 2 tablespoons of butter in each of 2 large nonstick skillets.

Ingredients you will need

Salt And Pepper

Fish Fillets

Butter

All Purpose Flour

Equipment you will use

Bowl

Add 4 fillets to each skillet, skin side down. Cook over moderately high heat, turning once, until golden brown and cooked through, about 8 minutes.

Equipment you will use

Frying Pan

Spoon the parsnip puree onto warmed plates. Top with the fish fillets, skin side up, and serve with the Balsamic-Glazed Red Onions.

Ingredients you will need

Fish Fillets

Red Onion

Parsnip

Equipment

Ingredients

Servings:

1kilograms

flaky white fish fillets with skin, such as red snapper, sea bass or cod 237milliliters

all-purpose flour 8servings

Kosher salt 8servings

Balsamic-Glazed Red Onions, for serving 907grams

parsnips, peeled and cut into 1-inch lengths 8servings

Freshly ground pepper 6Tbsps

unsalted butter, at room temperature

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.