Cod with Braised Endive and Bagna Cauda Sauce

Name: Cod with Braised Endive and Bagna Cauda Sauce
Ingredients: 3 tablespoons extra-virgin olive oil; 6 small or 4 large heads Belgian endive, halved lengthwise; 6 cloves garlic, thinly sliced; 6 anchovies in oil, drained; Kosher salt and freshly ground pepper; 1 1/4 cups low-sodium chicken broth; Instant flour (such as Wondra), for dredging; 4 6-ounce cod fillets; 1 tablespoon fresh lemon juice; 2 tablespoons cold unsalted butter, cut into pieces; 1/4 cup chopped fresh parsley; Sliced baguette, for serving