Preheat the oven to 375 degrees F.

Melt half of the butter in a large skillet. Add the endive and potatoes and saute until just tender.

Butter a baking dish and strew the shallots over the bottom, with a sprinkling of salt and pepper. Lay the fish on this bed, pour in the wine and stock, cover with foil and bake 10 minutes.

Transfer the potatoes and endive to a second baking dish, lay the fish on top, and cover with foil to keep warm.

Reduce the cooking liquid in the fish pan to a syrup, swirl in the remaining butter, taste for seasoning, and pour over the fish. Return to the oven uncovered for a few minutes to give the sauce a glaze.

Per Serving: 345 calories, 23 g protein, 15 g carbohydrate, 21 g fat (12 g saturated), 99 mg cholesterol, 235 mg sodium, 1 g fiber.

Jay Harlow writing in the San Francisco Chronicle, 10/6/93.