2 lb. parsnips, peeled and cut into 1-inch lengths
Kosher salt
6 T. unsalted butter, at room temperature
1 C. 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

In a large saucepan, cover the parsnips with cold water. Add a large pinch of salt and bring to a boil. Simmer the parsnips over moderate heat until very tender, about 25 minutes. Drain the parsnips well, reserving 1/2 C. of their cooking liquid. In a food processor, pulse the parsnips until coarsely chopped. Add the reserved cooking liquid and 2 T. of the butter and season with salt; process until smooth. Return the parsnip puree to the saucepan and keep warm. Note: I didn’t add all of the reserved liquid to the parsnips. I didn’t think the puree needed that much. 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 T. of butter in each of 2 large nonstick skillets. 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. Spoon the parsnip puree onto warmed plates. Top with the fish fillets, skin side up, and serve with the Balsamic-Glazed Red Onions.

Balsamic-Glazed Red Onions

2 T. unsalted butter
2 T. extra-virgin olive oil
2 large red onions, halved and thinly sliced
1 C. water
1/2 C. balsamic vinegar
3 T. sugar
1 rosemary sprig
Kosher salt

In a medium saucepan, melt the butter in the olive oil. Add the onions and cook over moderate heat until softened, about 7 minutes. Add the water, balsamic vinegar, sugar and rosemary and season with salt. Cover partially and simmer over low heat until tender, about 30 minutes. Uncover the onions and simmer until the juices are syrupy, about 15 minutes longer. Discard the rosemary and serve warm. The onions can be refrigerated overnight. Reheat gently.