Sea Bass With Fennel Salad, Parsnip Puree, and Orange Beurre Blanc

Ingredients: Parsnips Purée (serves 4):

Ingredients: Fennel Salad:

Ingredients: Orange Beurre Blanc

Ingredients: Sea Bass

*Tiny young greens from assorted herbs, lettuces, and vegetables; available at some supermarkets and at specialty foods stores (such as Trader Joe's) and farmers' markets.

Procedure: Parsnip Purée

Cook parsnips in large saucepan of boiling salted water until tender, about 12 minutes. Drain well. Transfer to processor. Add cream; puree until smooth. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Transfer to microwave-safe bowl, cover, and chill. Rewarm in microwave on high in 15-second intervals before using.

Procedure: Fennel Salad

Puree first 4 ingredients in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring dressing to room temperature before using.

Cook haricots verts in small saucepan of boiling salted water until crisp-tender, 2 to 3 minutes. Drain. Transfer to small bowl of ice water to cool. Drain. Cut crosswise on sharp diagonal into long strips.

Place haricots verts, fennel, and next 3 ingredients in large bowl. DO AHEAD Can be made 1 hour ahead. Cover and chill.

Procedure: Orange Beurre Blanc

Boil juice and wine in heavy small saucepan until reduced to 1/4 cup, about 14 minutes. Reduce heat to low. Whisk in cream. Add chilled butter 1 piece at a time, whisking to blend between additions. Remove from heat; cover and keep warm while preparing fish.

Procedure: Sea Bass

Preheat oven to 400°F. Heat oil in heavy large ovenproof skillet over high heat. Sprinkle fish with salt and pepper. Add fish, skin side down, to skillet; cook 3 minutes. Transfer skillet to oven; roast until skin is crisp and fish is cooked through, 6 to 7 minutes.

Put it all together:

Add dressing to salad; toss to coat. Season to taste with salt and pepper. Arrange 5 lime slices and 5 orange slices, overlapping alternately, in small circle in center of 4 plates. Place 1 papaya slice atop citrus slices. Spoon warm parsnip puree in center of each papaya slice. Top with fish. Spoon fennel salad over. Drizzle beurre blanc over. Garnish with microgreens and serve.