Pan-Fried Snapper With Buttery Parsnip Puree

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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

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