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1
To make the relish, lay the lemon on its side and cut off a thin slice from the top and bottom of the fruit, then stand it on a flat end.
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2
Using a sharp knife and following the curve of the fruit, slice down the sides of the lemon, removing all the peel and pith as you go.
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3
Once the peel and pith are removed, hold the lemon in your palm.
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4
Cut along the membrane on each side of the individual sections and allow the flesh to fall free onto a cutting board.
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5
When the lemon is sectioned, chop coarsely and place in a bowl with the radishes.
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6
Squeeze the sectioned lemon in the bowl to catch all the juice.
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7
Repeat with the orange.
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8
Add the olive oil to the bowl and toss to combine.
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9
Season with salt and pepper and set aside.
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10
Using 1 large saute pan or 2 smaller pans, heat the olive oil over high heat until almost smoking.
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11
Season the fluke fillets with salt and add to the hot pan or pans.
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12
Sear for 2 to 3 minutes on the first side or until golden brown, then flip and cook for about 1 minute on the second side, until just brown.
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13
Divide the radish and citrus relish, along with a spoonful of liquid, among 4 deep, wide bowls.
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14
Sprinkle one-quarter of the baby greens into each bowl and place a fillet of on top of each.
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15
Drizzle a little more of the vinaigrette from the relish on top and serve.
