- 6-8 heads Belgian endive
- 2 Tbsp unsalted butter, melted
- Salt and freshly ground pepper
- 1/4 cup reduced sodium chicken broth
- 1 Tbsp sherry vinegar
- 1/2 tsp sugar
- 2 (10-12) oz sea bass fillets, skinned
- Extra-virgin olive oil
Preheat oven to 450°.
Cut each endive in half lengthwise. Slice halves lengthwise into wedges about 2″ wide and add to a shallow baking dish just large enough to hold fish. Drizzle melted butter over endive wedges, season lightly with salt and pepper, and toss to coat. Roast for 10 minutes.
Remove dish from oven and turn over endive wedges. Add broth, vinegar, and sugar, and continue to roast for another 10 minutes.
Meanwhile, pat dry fillets. Lightly brush or rub both sides with olive oil, then season both sides lightly with salt and pepper.
Remove dish from oven and place fillets on top of endive wedges. Roast until fish is opaque throughout and endive is tender, 8-10 minutes.
Divide endive and fish among plates and serve.
Per 1 svg: cal.: 250; total fat: 9g; (sat. fat: 4.5g); sodium: 115mg; total carb.: 4g; dietary fiber: 3g; sugar: 0g; protein: 36g