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 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']
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.
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