Broiled Fish with Summer Salad

Name: Broiled Fish with Summer Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 3 tablespoons olive oil, divided; 4 lemon sole or flounder fillets (1 ¾ pounds total); Salt and pepper; 3 cloves garlic, minced, divided; 5 medium tomatoes, cut into wedges; 1 English cucumber, cut into half-moons; 1.5 cups corn kernels (from 2 ears); 2 tablespoons lemon juice

3.1

(53)

6 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

15 mins

Servings:

4

This is a simple meal to make for when you just don't seem to have the time to get anything done.

Ingredients

3 tablespoons olive oil, divided
4 lemon sole or flounder fillets (1 ¾ pounds total)
Salt and pepper
3 cloves garlic, minced, divided
5 medium tomatoes, cut into wedges
1 English cucumber, cut into half-moons
1 ½ cups corn kernels (from 2 ears)
2 tablespoons lemon juice

Directions

Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Arrange sole on sheet, flipping to coat in oil; sprinkle with one-third the garlic and season with salt and pepper. Broil until fish is opaque throughout, about 5 minutes.
Meanwhile, toss together remaining 2 tablespoons oil, remaining garlic, and tomatoes; season with salt and pepper. Cover and refrigerate half the tomato mixture for Tuesday. Stir cucumber, corn, and lemon juice into remaining tomato mixture. Serve fish with salad.