SEASONING
The traditional seasoning of the dish is done with salt and pepper. The reason is that these two simple and cheap ingredients have the ability to bring forward and excite the natural flavors in the dish. The trick here is to add so much seasoning so this effect is clear, but not so much that you can feel the salt itself (then it's too much salt). You may want to use a more "professional" salt that has this effect but doesn't taste that salty - try some of the sea salts that are available on the market. They can really make wonders, even if they cost more.