Halibut with Tuscan Beans and Endive

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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