DIRECTIONS
Season fillets with 1/2 tsp. of salt and dust with flour.
Heat oil in a large non-stick saute pan over high heat.
Add flounder; cook for 2-3 minutes until lightly browned, flip and cook for another 1-2 minutes.
Transfer to a baking sheet and place in a warm oven.
Stir in yellow corn, lemon juice and remaining salt and cook for 2 minutes.
Add spinach and continue cooking and stirring for 2 minutes until just wilted; then toss in the cherry tomatoes.
Divide evenly onto four plated and top with flounder.