Vermicular | Sea Bass and Eggplant Poêlé

Ingredients

• 1 ⅓ lb sea bass fillets (or other white fish), skin-on, cut into 4 fillets
• 1 ¼ teaspoons kosher salt
• 2 small Japanese eggplants, stemmed, halved lengthwise
• 5 tablespoons olive oil, divided
• 1 clove garlic, minced
• 12 green olives, pitted, sliced
• 2 anchovy fillets, minced
• 2 tablespoons panko breadcrumbs
• Fresh Italian parsley, finely chopped
• Lemon juice, optional
• Extra-virgin olive oil, optional