Sea Bream Crudo With Lemon And Olives

• 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 Nicoise olives
• 1/2 small red onion, very thinly sliced
• 1/2 cup fresh lemon juice
• Extra-virgin olive oil (for drizzling)
• Flaky sea salt

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 45u0b0 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.

tomatoes, kosher salt, lemon, highestquality sea bream, arugula, niueoise olives, red onion, lemon juice, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/sea-bream-crudo-with-lemon-and-olives (may not work)