Petrale with Tomato Relish / Jill Silverman Hough

Ingredients

• 3/4 cup cornmeal
• 2 tablespoons all-purpose flour
• 1/2 teaspoon white pepper
• 2 teaspoons coarse kosher salt, plus more to taste
• 2 large eggs, lightly beaten
• 4 to 5 tablespoons olive oil, divided
• 1 1/2 pounds petrale sole fillets (see note)
• 1 1/2 cups halved cherry tomatoes, ideally a mix of colors
• 1/4 cup fresh corn kernels
• 1 large shallot, minced
• 4 1/2 teaspoons white balsamic vinegar
• 2 teaspoons chopped fresh tarragon
• Freshly ground black pepper to taste