Sea Bream Crudo with Lemon and Olives

Ingredients

• 2 plum tomatoes, halved crosswise
• Kosher salt
• ½ lemon
• 1½ lb. highest-quality sea bream, skin, bones, and blood lines removed
• 1½ cups arugula
• ⅓ cup Niçoise olives
• ½ small red onion, very thinly sliced
• ½ cup fresh lemon juice
• Extra-virgin olive oil (for drizzling)
• Flaky sea salt

Steps

1. Grate tomatoes on a box grater until all the flesh is grated and there is just skin left; discard skin. Transfer tomato pulp to a small bowl and season lightly with kosher salt.
2. Cut lemon half into quarters; remove seeds and white pith in the center. Thinly slice quarters.
3. Place fish on a cutting board. Hold a long knife at a 45° angle and cut fish with the grain into ¼"-thick slices (use a sharp blade and aim for one long, clean stroke). Cut each slice in half crosswise.
4. Arrange sea bream on chilled plates. Spoon a bit of grated tomato around and scatter lemon pieces over. Top with arugula, olives, and onion. Pour lemon juice over, then drizzle with oil and sprinkle with sea salt.