Food & Cooking Recipes Ingredients Seafood Recipes Broiled Fish with Summer Salad 3.1 (53) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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