Fish with Curried Cucumber Tomato Water and Tomato Herb Salad

Directions

1. 1.

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

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.

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.

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.

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.

6. 6.

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

7. 7.

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

8. 8.

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

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.

10. 10.

    Serve tomato herb salad on top of fish.