Pan-fried halibut with endive and gremolata

Ingredients:

Endive

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon of sugar
• 2 heads of endive, quartered lengthwise
• 1/4 cup pickled piquillo peppers, drained and sliced ​​into rings (optional)
• 1 clove garlic, coarsely chopped
• 1 small red onion, thinly sliced
• 1 cup lightly salted vegetable broth
• 1 can (425 g) canned cannellini beans, rinsed

Gremolata

• 3 tbsp coarsely chopped fresh mint
• 3 tbsp coarsely chopped fresh parsley
• 2 tsp finely grated lemon zest
• 1 small clove of garlic, finely chopped
• A pinch of red pepper flakes
• 1-2 tablespoons extra-virgin olive oil

Fish

• 4 halibut fillets, 170 g each.
• 2 tbsp. l. rapeseed oil

Preparation:

1. Endive:
   
   Heat the olive oil in a medium skillet over medium heat. Add the sugar and endive quarters and sauté for 2 minutes. Then add the piquillo pepper, garlic, and red onion and cook for another 3 minutes. Deglaze the skillet with vegetable broth and add the beans. Cook until the broth has reduced slightly, about 4 minutes. Mash the beans a little to further thicken the sauce. Keep warm.
2. Gremolata:
   
   In a small bowl, combine the mint, parsley, lemon zest, garlic, red pepper flakes, and a pinch of coarse salt. Season with 1-2 tablespoons extra-virgin olive oil.
3. Fish:
   
   Season the halibut fillet with salt and black pepper on both sides. Heat canola oil in a large skillet over high heat until small wisps of smoke appear on the sides. Add the fish to the skillet and cook until golden brown, about 4 minutes. Flip and cook until the fish is set but still translucent in the center, another 4 minutes.
4. Place some endive and a piece of halibut on each plate. Top with some gremolata.