I recommend lightly covering the fillet with sea salt, garlic salt, and lemon. Again you can use as much or as little as you'd like. I love garlic so I typically use more garlic salt and less lemon.
When I was young, I dreamed of being a world-famous chef whose knowledge of cooking was as endless as the sea. Needless to say, that didn't quite happen. (I mean...you haven't heard of me, have you?