HEAT oil in large saute pan on medium-high heat. Add tomatoes and onions; saute 2 min. Add endive; cook 1 to 2 min. on each side or until golden brown on both sides. Spoon evenly into six half-steam table pans (or into one half-steam table pan for trial recipe).

MIX broth, dressing, pepper puree, wine, pesto and garlic. Spoon evenly over endive mixture in pans. Place 1 of the fish in each pan; cover pans with foil.

BAKE at 350ºF for 15 min. Remove from oven; turn fish over. Continue baking, covered, 10 to 15 min. or until fish flakes easily with fork.

FOR every 2 servings: Spoon 1 cup of the couscous onto center of serving platter. Use slotted spoon to remove endive mixture from one of the steam table pans; spoon around couscous. Top with 1 of the fish. Spoon reserved juices from pan over ingredients on platter.