Directions:
1. In a small mixing bowl, combine the sea beans, radishes, a pinch of sea salt, and a squeeze of lime juice.
2. Using a knife with a thin sharp blade, begin cutting the fluke into thin slices on the diagonal. Transfer the slices to four serving plates as they are cut, forming a fan pattern, about 4 slices per plate.
3. Place a small mound of the sea bean salad on top of the fanned fluke in the centre of each plate.
4. Drizzle each serving with olive oil and a sprinkling of sea salt. Serve immediately.