Ingredients

• 1 (1/2-lb) cucumber, peeled and chopped (1 1/2 cups)
• 1 (1/4-lb) tomato, chopped (3/4 cup)
• 1/4 teaspoon curry powder (preferably Madras)
• 1/4 teaspoon salt
• 1 lemon
• 1 lb 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 teaspoon black pepper
• 1/4 to 1/2 teaspoon sugar (to taste)
• 1/4 teaspoon salt
• 6 (5- to 7-oz) mild white-fleshed fish fillets such as flounder, sea bass, or snapper
• 1 tablespoon extra-virgin olive oil

Instructions

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. Make tomato herb salad: 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.
6. 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.
7. Gently toss lemon segments and reserved juice with remaining salad ingredients in a large bowl. Stir in cooled cucumber tomato water.
8. Bake fish: Put oven rack in middle position and preheat oven to 500°F. 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.
9. Put oven rack in middle position and preheat oven to 500°F.
10. Rinse fish and pat dry. Brush fillets all over with oil and season with salt and pepper.
11. 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.
12. Serve tomato herb salad on top of fish.