Broiled Fish with Summer Salad

We're using the broiler tonight for this ultra-fast, lively, and light dinner. If you've got 15 minutes, you can prepare this meal. Feel free to use any kind of fish you and your family love, such as flounder, fluke, or lemon sole. This is a simple meal to make for when you just don't seem to have the time to get anything done.

3 Tbsp. extra-virgin olive oil, divided
4 lemon sole or flounder fillets (1¾ lbs total)
kosher salt
black pepper, freshly ground
3 cloves garlic, minced, divided
5 medium tomatoes, cut into wedges
1 English cucumber, cut into half-moons
1½ cups corn kernels (from 2 ears)
2 Tbsp. lemon juice, freshly squeezed

Heat broiler. Drizzle 1 Tbsp. 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 Tbsp. 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.

Makes 4 servings.