Fish with Curried Cucumber Tomato Water and Tomato Herb Salad

Ingredients

• •1 piece cucumber
• •1 piece tomato
• •¼ teaspoon curry powder
• •¼ teaspoon salt
• •1 piece lemon
• •1 lb assorted small heirloom tomatoes
• •¼ cup fresh parsley leaves
• •2 tablespoons fresh basil
• •1 tablespoon extra-virgin olive oil
• •2 teaspoons fresh chives
• •1 teaspoon fresh lemon balm
• •¼ teaspoon black pepper
• •¼ teaspoon sugar
• •¼ teaspoon salt
• •6 fillets white fish fillets
• •1 tablespoon extra-virgin olive oil

Cooking Instructions

1. 1.

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

   1 min

2. 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.

   20 min

3. 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.

   5 min

4. 4.

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

   30 min

5. 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.

   5 min

6. 6.

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

   5 min

7. 7.

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

   10 min

8. 8.

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

   5 min

9. 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.

   8 min

10. 10.

    Serve tomato herb salad on top of fish.

    2 min