I agree but there were a couple of fish dishes that I saw in the restaurant biz in South Florida that were extremely complex, but so friggin delicious!
Drunken Grouper - sauteed with spiced rum, butter, salt and pepper, real simple. But it was served with a sweet potato puree, infused with maple syrup, brown sugar and more spiced rum, reduced. The fish was also drizzled with the same rum, maple syrup and brown sugar reduction, topped with julienne, carrot and jalapeños. It was so awesome! And it wasn't the same dish without the japs, that small hint of spice was just enough to change to complexion of the dish. The first time I got it, the chef saw I asked for no japs, he scolded me! So I put them on the 2nd time...a huge difference absolutely delsih!
The other was another grouper dish with a stone ground mustard sauce. It was stone ground mustard, and butter with crushed pretzel. The pretzel helped absorb the sauce with the fish, keeping that stone ground mustard flavor locked into the fish.
I like the drunken grouper much better, but the other was pretty good, too.