Ingredients

• 2 plum tomatoes, halved crosswise
• Kosher salt
• 1/2 lemon
• 1 1/2 lb. highest-quality sea bream, skin, bones, and blood lines removed
• 1 1/2 cups arugula
• 1/3 cup Niçoise olives
• 1/2 small red onion, very thinly sliced
• 1/2 cup fresh lemon juice
• Extra-virgin olive oil (for drizzling)
• Flaky sea salt

Instructions

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 1/4"-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.