Ingredients
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
tsp curry powder (preferably Madras)
1
lb assorted small heirloom tomatoes, halved (larger ones quartered)
1/4
cup loosely packed fresh parsley leaves
2
tbsp thinly sliced fresh basil
1
tbsp extra-virgin olive oil
2
tsp finely chopped fresh chives
1
tsp finely chopped fresh lemon balm (optional)
1/4
to 1/2 tsp sugar (to taste)
6
(5- to 7-oz) mild white-fleshed fish fillets such as flounder, sea bass, or snapper
1
tbsp extra-virgin olive oil
Directions
1.
Make cucumber tomato water:
2.
Purée cucumber, tomato, curry powder, and salt in a blender until smooth, about 30 seconds.
3.
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.
4.
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.
5.
Boil cucumber tomato water until reduced to about 1/3 cup, then remove from heat and cool to room temperature, about 30 minutes.
6.
Make tomato herb salad:
7.
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.
8.
Gently toss lemon segments and reserved juice with remaining salad ingredients in a large bowl. Stir in cooled cucumber tomato water.
10.
Put oven rack in middle position and preheat oven to 500°F.
11.
Rinse fish and pat dry. Brush fillets all over with oil and season with salt and pepper.
12.
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.
13.
Serve tomato herb salad on top of fish.
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