Preheat the oven to 250°F.
Cut one Meyer lemon in half, and then into slices. Cut each slice into quarters, and set aside.
Zest and juice the remaining 1 1/2 Meyer lemons.
Trim the endives, and cut them into quarters lengthwise
Peel and core the pears, and slice them lengthwise to about 1/2 inch thick
Add 3 tablespoons of butter to a large skillet or sauté pan over a medium setting. Let the butter melt and bubble until it is foamy.
Add the endives, pears, Meyer lemon juice and zest, and about 1/2 teaspoon salt to the skillet, and stir together.
Cover and reduce the heat to a low setting. Cook for 15 to 20 minutes, stirring occasionally. Once the endives and pear are tender, remove the lid and brown them slightly for about 2 to 3 minutes. Remove from the heat.
Heat 1 tablespoon of oil and 1 tablespoon of butter in a clean skillet or frying pan.
Measure the flour, 1/2 teaspoon salt, and pepper into a large bowl. Dredge the fish fillets, and cook two at a time for about 1 to 2 minutes per side. Transfer the first two fillets to a baking dish and place in the oven to keep warm.
Wipe out the skillet, heat another 1 tablespoon of oil and 1 tablespoon of butter, and repeat – but don’t clean out the skillet after the second batch.
While the fish stays warm in the oven, turn the skillet up to a medium high setting. Add 1 tablespoon of butter and the Meyer lemon slices you’ve set aside. Cook for a minute or so, and add the wine.
Cook, scraping up any brown bits left in the pan for about 5 minutes, reducing the wine slightly.
Cut up the rest of the butter (3 tablespoons) and add it one bit at a time, stirring as you do.
To serve, divide the pears and endive mixture between four plates. Top with a fillet of fish, and then drizzle with the wine sauce.
Garnish with fresh oregano.