Sea Bass or Turbot with Parsnip Purée - Kosher.com

Ingredients

• 1/4 cup Gefen Olive Oil
• 2 large sweet onions, finely diced
• 1 pound parsnips, peeled and diced
• 1 teaspoon Gefen Salt
• 2 cups water
• 4-6 (4-6 ounce) sea bass or turbot fillets
• Gefen Salt, to sprinkle
• black pepper, to sprinkle
• 2-3 parsnips, sliced very thinly
• 1 bulb fennel, stalks removed, cut into strips
• 1-2 shallots, cut into strips
• pepper, to sprinkle
• Glicks Cooking Oil Spray
• pea shoots or greens of choice, to garnish