For the bay oil and powder: In a saucepot, heat the olive oil with the bay leaves. Bring to a simmer over low heat and cook for 3 minutes. Remove from the heat and cool. Strain out the leaves and discard.
In a small bowl mix 2 tablespoons of the bay infused oil and add to the tapioca maltodextrin. Stir with a fork to combine.
For the crudo: On each chilled plate, arrange 5 slices of the fish, 5 boquerone fillets, some radishes, peppers and greens in a composed, visually appealing manner. Garnish with some lemon zest, drizzle 1 tablespoon of the bay oil and a dusting of the bay powder. Finish with a drizzle of lemon juice. Serve immediately.
A mandoline makes thinly slicing the radishes easy.
Oil packed sardines would make an easy substitution for the boquerones, just remove bones first.