Fish and Roasted Vegetables with Caper and Anchovy Brown Butter

Fish and Roasted Vegetables with Caper and Anchovy Brown Butter

  • Preparation 20 min
  • Cooking 40 min
  • Servings 4

Sure, we could have just used more salt. But by subbing in anchovy paste, we gave our fish dish unexpected flavour depth and a great contrast to the sweet bell peppers. Keep a tube of anchovy paste in your fridge and soon you’ll be adding it to spreads and salad dressings, too.

Featured in RICARDO Magazine HOLIDAY 2015 (p. 74)
  • Nut-free
  • Gluten-free
  • Egg-free
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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

Preparation

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