Vermicular | Sea Bass and Eggplant Poêlé

Name: Vermicular | Sea Bass and Eggplant Poêlé
Total time: 14 min
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

www.vermicular.us

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…

Keywords

Vermicular
Musui
Kamado
Oven Pot
Vermicular Frying Pan
Oven-Safe Skillet
Japanese cookware
Japanese cast iron
Premium cast iron
Enameled cast iron
Lightweight cast iron
Japanese rice cooker
Japanese recipes

View full recipe on www.vermicular.us

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