Active Time

　　35 min

　　Total Time

　　1 1/4 hr

　　

Ingredients

Makes 6 servings

　　

For cucumber tomato water

1 (1/2-lb) cucumber, peeled and chopped (1 1/2 cups)

　　1 (1/4-lb) tomato, chopped (3/4 cup)

　　1/4 teaspoon curry powder (preferably Madras)

　　1/4 teaspoon salt

　　

For tomato herb salad

1 lemon

　　1 lb assorted small heirloom tomatoes, halved (larger ones quartered)

　　1/4 cup loosely packed fresh parsley leaves

　　2 tablespoons thinly sliced fresh basil

　　1 tablespoon extra-virgin olive oil

　　2 teaspoons finely chopped fresh chives

　　1 teaspoon finely chopped fresh lemon balm (optional)

　　1/4 teaspoon black pepper

　　1/4 to 1/2 teaspoon sugar (to taste)

　　1/4 teaspoon salt

　　

For fish

6 (5- to 7-oz) mild white-fleshed fish fillets such as flounder, sea bass, or snapper

　　1 tablespoon extra-virgin olive oil

　　

Make cucumber tomato water:

Step 1

Purée cucumber, tomato, curry powder, and salt in a blender until smooth, about 30 seconds.

　　

Step 2

Line a fine-mesh sieve with a dampened paper towel and set over a large glass measure, then transfer cucumber mixture to sieve and let drain until liquid measures 2/3 cup, about 20 minutes.

　　

Step 3

If liquid measures less than 2/3 cup, gently squeeze paper towel over sieve until liquid totals 2/3 cup. Discard solids and transfer liquid to a 2- to 3-quart saucepan.

　　

Step 4

Boil cucumber tomato water until reduced to about 1/3 cup, then remove from heat and cool to room temperature, about 30 minutes.

　　

Make tomato herb salad:

Step 5

Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then chop segments, reserving juice in a cup.

　　

Step 6

Gently toss lemon segments and reserved juice with remaining salad ingredients in a large bowl. Stir in cooled cucumber tomato water.

　　

Bake fish:

Step 7

Put oven rack in middle position and preheat oven to 500°F.

　　

Step 8

Rinse fish and pat dry. Brush fillets all over with oil and season with salt and pepper.

　　

Step 9

Bake fillets in 1 layer in a lightly oiled shallow baking pan until just cooked through, 4 to 8 minutes, depending on thickness of fillets.

　　

Step 10

Serve tomato herb salad on top of fish.