Well, there you go. I didn't realize it was a clear plate in the photo.
It shoots my next suggestion which is to put a place mat, tea towel, a bread board or something to provide contrast underneath the plate.
I don't know the particulars on how well white or white plates take to physically shoooting photos. White is perhaps most versatile for plating and showing off a much greater range of foods.
I have a wide collection of dishes, mostly in broken sets, picked up at garage and yard sales sometimes for nickels per piece. Mostly they coordinate even if the patterns don't match. I don't like eating off the same things every day. My minimum was to buy in twosies, even though I am most usually single. I allowed it to happen because I have lots of cupboard space. Then I had to Quit. I had to admit I accumulate too much stuff. ( I did say in my earlier post I think More is Better and it shows in various ways,
I also appreciate that you are leaving it up to the cook to adjust how much seasoning or flavor in whatever form, whether it is a dry or sweet marsala or other wine that fits a person's palatte or preference, or even what is at hand. It is what makes us all creative in the kitchen. It's also more my style of cooking. I should have realized this when I read your recipe. Thanks. I gotta try it too.