Food & Cooking Recipes Ingredients Seafood Recipes Broiled Fish with Summer Salad 3.1 (53) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print