In working with wonderful ingredients it essential to take a step back and see what you are dealing with. In the case of the fluke we knew that less would be more and that seasoning would be essential to the preparation. A continued love affair with all things brine, I opted to use a green olive brine as a seasoning. The olive brine has a balanced salinity not unlike a great soy sauce. Having two parts of the dish in check, we needed delicate accents. With borage flowers readily available and small sprigs of parsley at hand the dish began to take shape. Since parsley has a cleansing quality we did not need an assertive acid to pique the fish. Instead we reached for lemon oil with a vibrant aroma and clarity of flavor. These were our ingredients. Weaving them together took more time than I imagined. The adjustment period allowed me to reflect on the phrase: first, do no harm. In taking the time to fully gain an understanding of our ingredients we were able to bring them together into a cohesive and delicious dish. A light sprinkling of fine sea salt was all that was needed to bring the picture into focus.