Tilapia with Belgium endive, white beans and roasted red peppers

Mmmmmmmm.......

Here's what you'll need

4 tilapia filets
Salt pepper to taste

2 Belgium endive halved lengthwise
1/2 cup roasted red pepper chopped
1 can cannellini beans rinsed
1 red onion sliced thin
2 cloves garlic, smashed
1 cup chicken broth
1 sprig rosemary removed from stem and chopped
1 teaspoon sugar
2 tablespoons chopped parsley

2 tablespoons olive oil divided

Heat 1 tablespoon olive oil in a medium skillet. When hot, add endives cut side down being to brown and add sugar sprinkling evenly on both sides of each endive. When browned Nicely (but not over done) add onions and garlic. Add a pinch of salt and pepper to the mixture. Sauté until onions are soft. Then add broth, beans, roasted peppers and rosemary. Cook until liquid has reduced to about 1/2.

Meanwhile, heat a large skillet with reserved oil. Add fish and cook thoroughly on both sides until lightly browned. Remove from heat and plate into a deep dish. Scoop endive mixture over top fish top with chopped parsley and, of course, enjoy!!!!!