Fish and Roasted Vegetables with Caper and Anchovy Brown Butter | RICARDO

Ingredients

• 3 red bell peppers, seeded and cubed
• 2 stalks celery, sliced
• 1 onion, cubed
• 3 tbsp (45 ml) olive oil
• 6 cups (140 g) fresh baby spinach
• 1 ½ lb (675 g) striped bass or walleye, with or without the skin, cut into 4 steaks
• ½ cup (115 g) unsalted butter
• 2 tsp (10 ml) capers, chopped
• 1 tsp (5 ml) anchovy paste
• Salt and pepper