Cut each endive into quarters. It doesn't matter if they fall apart.

In a large frying pan add water, sugar, s&p and butter until simmering.

Add endive in one layer. Cover and cook 5 minutes. Turn over. Cover and cook another 5 minutes.

Remove lid from endive and cook until water has evaporated and vegetable has carmelized a bit. Turn the endive over so that both sides get a bit carmelized.

Empty the pan of endive onto a plate and tent with foil to keep warm.

Paper towell the pan to remove most of the carmelization...add a bit of oil. Heat pan over moderately high heat. S&P the fish and cook
3 1/2 minutes per side. It will still be very moist inside. Don't over cook.

Place fish on plates and top with endive.

I served this with garlic mashed potatoes....with the carmel custard filled with fresh raspberries for desert. It was a perfect casual company meal. The fish takes a minimum of effort...but tastes like something you would get in a very good restaurant.