SEA BREAM CRUDO WITH LEMON AND OLIVES

Sea Bream Crudo with Lemon and Olives image

Provided by Ignacio Mattos

Yield 8 servings

Number Of Ingredients 10

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

Steps:

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.
Cut lemon half into quarters; remove seeds and white pith in the center. Thinly slice quarters.
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.
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.