Fish with Curried Cucumber Tomato Water and Tomato Herb Salad

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

• 1 (1/2-lb) cucumber, peeled and chopped (350ml )

• 1 (1/4-lb) tomato, chopped (110g )

• 1/4 teaspoons curry powder (preferably Madras)

• 1/4 teaspoons 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 teaspoons salt

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

• 1 tablespoon extra-virgin olive oil

How to make Fish with Curried Cucumber Tomato Water and Tomato Herb Salad

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.