Halibut with white beans and endive

Ingredients:

• 4 (170 g each) halibut fillets with skin
• 1 can (425 g) white cannellini beans (drained and rinsed)
• 1/2 cup coarsely chopped thick lecho (without brine)
• 4 tablespoons extra-virgin olive oil
• 2 heads of chicory, cut lengthwise into 4 pieces
• 1 teaspoon of sugar
• 1 red onion, thinly sliced ​​into half rings
• 1 chopped clove of garlic
• 1 cup low-sodium chicken broth
• 1 sprig of rosemary, chopped
• Coarse salt and freshly ground black pepper
• 1 handful of fresh parsley (leaves picked)

Preparation:

1. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the chicory quarters, sprinkle with sugar, and cook, stirring a couple of times, until browned, about 2 minutes.
   
   Add the red onion, lecho, and garlic and cook until the chicory is tender, about 2 minutes more. Increase the heat to high, add the white beans, broth, and rosemary, and continue cooking, breaking up the beans with a spoon, until the sauce thickens slightly, 2 to 3 minutes more.
2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the halibut fillets with salt and pepper, place skin-side down in the skillet, and sear until golden brown, about 4 minutes. Flip and cook until the fish is set but still translucent in the center, another 4 minutes.
   
   Place one fish fillet on each of four flat plates, top with beans and chicory. Sprinkle with parsley.