4 tablespoons extra-virgin olive oil
2 heads endive, quartered lengthwise
1 teaspoon sugar
1 small red onion, thinly sliced
1/2 cup prepared roasted peppers, drained and roughly chopped
1 clove garlic, roughly chopped
1 15-ounce can cannellini beans, drained and rinsed
1 cup low-sodium chicken broth
1 small sprig rosemary, chopped
4 6-ounce halibut fillets, with skin
Kosher salt and freshly ground pepper
1 handful fresh parsley, torn