More and more I believe that when you start with pristine ingredients, you should just let them do their thing.  What is the point of saucing and garnishing and seasoning (except for salt and, sometimes, pepper) when the veggie has just come from the ground or the fish has just been caught or the meat has come from the farmer down the road?  One of the best fish dishes that I have ever eaten was a huge (humongous) sea bass line-caught by the famed chocolatier, Jacques Torres, from the back of his boat off the “coast” of Manhattan.  He cleaned it, put some herbs and lemon in the cavity, placed it, catacorner, on the largest sheet pan he had in the kitchen, and roasted it just until the flesh was beginning to flake.  Umm, umm, umm!  I did the same thing the other day with a not so huge fish, but nonetheless, a most delicious treat.  The fresh-from-the-garden dill flowers offered just a hint of the earth to the flaky, white taste of the sea.