Fish and Roasted Vegetables with Caper and Anchovy Brown Butter

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