Ingredients for Fish with Curried Cucumber Tomato Water and Tomato Herb Salad

• 1 (1/2-lb) cucumber, peeled and chopped (230g )

• 1 (1/4-lb) tomato, chopped (110g )

• 1/4 teaspoons curry powder (preferably Madras)

• 1/4 teskedar salt

• 1 lemon

• 450g 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 teaspoons black pepper

• 1/4 to 1/2 teaspoons sugar (to taste)

• 1/4 teskedar salt

• 6 (5- to 200g ) mild white-fleshed fish fillets such as flounder, sea bass, or snapper

• 1 tablespoon extra-virgin olive oil

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

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 160ml , about 20 minutes.

If liquid measures less than 160ml , gently squeeze paper towel over sieve until liquid totals 160ml . Discard solids and transfer liquid to a 2- to 3-quart saucepan.

Boil cucumber tomato water until reduced to about 80ml , then remove from heat and cool to room temperature, about 30 minutes.

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.

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

Put oven rack in middle position and preheat oven to 260°C.

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

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.

Serve tomato herb salad on top of fish.

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