HEAT 6 Tbsp. of the oil (or 1 Tbsp. of the oil for trial recipe) in large ovenproof saute pan on medium-high heat. Add endive; cook 1 to 2 min. on each side or until golden brown on both sides. Stir in pepper puree, dressing and broth. Cover pan with foil.
BAKE in 350ºF-convection oven 18 to 20 min. or until endive is tender. Meanwhile, heat remaining 6 Tbsp. oil (or remaining 1 Tbsp. oil for trial recipe) in large skillet on medium-high heat. Add fish; cook 2 to 3 min. on each side or until fish flakes easily with fork.
FOR each serving: Place 2 endive halves on serving plate. Spoon 1 Tbsp. of the braising liquid over endive. Top with 1 fish fillet and additional 1 Tbsp. of the braising liquid.