What about tomatoes, herbs like rosemary and oregano, a squeeze of lemon juice and either some small potatoes or cannellini beans? (If you use tinned beans add them towards the end so they don't get too mushy).
I would also slow cook it. It's probably not that fatty so might need some fat? I'd cover it with some butter and make slices with garlic, rosemary (and anchovies can be nice too - doesn't taste fishy) and generous squeeze of lemon juice then pour some wine and stock into the bottom of the dish so it partly steams. Cook it on high for about 20 minutes then turn the temperature right down and cook for at least a few hours.