Fish with Curried Cucumber Tomato Water and Tomato Herb Salad

Ingredients

• 0.3 teaspoon pepper black
• 0.5 lb cucumber peeled chopped ()
• 0.3 teaspoon curry powder (preferably Madras)
• 2 tablespoons basil fresh thinly sliced
• 2 teaspoons chives fresh finely chopped
• 0.3 cup parsley leaves fresh loosely packed
• 1 lb heirloom tomatoes assorted halved quartered (larger ones )
• 1  optional: lemon 
• 1 teaspoon lemon balm fresh finely chopped
• 1 tablespoon olive oil extra-virgin
• 0.3 teaspoon salt 
• 0.3 teaspoon sugar to taste ()
• 0.3 lb tomatoes chopped ()
• 30 oz mild white-fleshed fish fillets such as flounder 

Equipment

• bowl
• paper towels
• sauce pan
• oven
• knife
• sieve
• blender
• baking pan

Directions

1. Purée cucumber, tomato, curry powder, and salt in a blender until smooth, about 30 seconds.
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. 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. Boil cucumber tomato water until reduced to about 1/3 cup, then remove from heat and cool to room temperature, about 30 minutes.
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. Gently toss lemon segments and reserved juice with remaining salad ingredients in a large bowl. Stir in cooled cucumber tomato water.
7. Put oven rack in middle position and preheat oven to 500°F.
8. Rinse fish and pat dry.
9. Brush fillets all over with oil and season with salt and pepper.
10. 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.
11. Serve tomato herb salad on top of fish.