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