Braised Endive with Halibut Fillets

• 3/4 cup oil, divided
• 12 each Belgian endive heads, cut lengthwise in half
• 4-1/2 cups chicken broth
• 3 cups Kraft Greek with Feta and Oregano Dressing
• 12 each halibut fillets (5 oz./150 g each)

1. Heat 6 Tbsp.
2. (90 mL) of the oil (or 1 Tbsp.
3. 15 mL of the oil for trial recipe) in large ovenproof saute pan on medium-high heat.
4. Add endive; cook 1 to 2 min.
5. on each side or until golden brown on both sides.
6. Stir in broth and dressing.
7. Cover pan with foil.
8. Bake in 350 degrees F-convection oven 18 to 20 min.
9. or until endive is tender.
10. Meanwhile, heat remaining 6 Tbsp.
11. (90 mL) oil (or heat remaining 1 Tbsp.
12. 15 mL oil for trial recipe) in large saute pan on medium-high heat.
13. Add fish; cook 2 to 3 min.
14. on each side or until fish flakes easily with fork.
15. For each serving: Place 2 endive halves on serving plate.
16. Top with 1 fish fillet and 2 Tbsp.
17. (30 mL) of the braising liquid.

oil, endive, chicken broth, oregano dressing

Taken from www.kraftrecipes.com/recipes/braised-endive-halibut-fillets-106898.aspx (may not work)