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.



  1. With the rack in the middle position, preheat the oven to 450°F (225°C). Line a baking sheet with parchment paper.
  2. On the sheet, toss the bell peppers, celery and onion with the oil. Season with salt and pepper. Bake for about 35 minutes, stirring halfway through cooking, or until the vegetables are tender. Add the spinach, combine with the vegetables and continue cooking for 5 minutes or until the spinach has wilted.
  3. Meanwhile, in a non-stick skillet over high heat, brown the fish in 2 tbsp of the butter for about 3 minutes on each side or until the desired doneness according to the thickness of the steaks. Season with salt and pepper. Set aside on a plate. Wipe the skillet to remove the burnt butter.
  4. In the same skillet over medium heat, add the remaining butter (6 tbsp/90 g) and cook for 3 to 5 minutes or until it turns golden brown. Quickly remove the brown butter from the heat and strain through a sieve over a bowl (see note). Add the capers and anchovy paste.
  5. Divide the vegetables and fish among the serving plates. Drizzle with the caper and anchovy butter.


Check out our video on how to make brown butter.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 525  
Total Fat 37 g  
Saturated Fat 17 g  
Sodium (salt) 230 mg  
Carbohydrates 11 g  
Fibre 3 g  
Protein 35 g