Entree: Curacao – Piska Kora (Baked Caribbean snapper in a spiced tomato and pepper sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 red snapper fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil
- 1 large yellow onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 1 large red bell pepper, sliced, about 6 oz (170 g)
- 1 large green bell pepper, sliced, about 6 oz (170 g)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (use less for milder heat)
- 1 (14 oz (397 g)) can diced tomatoes (undrained) (14 1/8 oz (400 g))
- 2 tbsp (30 g) tomato paste
- 1/4 cup (60 ml) fresh lime juice (from about 2 limes)
- 1/4 cup (60 ml) fish stock or water
- 2 tbsp (30 ml) chopped fresh cilantro (coriander leaves)
- 2 tsp (8 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 bay leaf
- 1 tsp (5 g) sugar
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter, cut into small pieces (optional, for finishing)

Show original ingredient measurements

- 4 red snapper fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil
- 1 large yellow onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 1 large red bell pepper, sliced, about 6 oz (170 g)
- 1 large green bell pepper, sliced, about 6 oz (170 g)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (use less for milder heat)
- 1 (14 oz) can diced tomatoes (undrained) (400 g)
- 2 tbsp (30 g) tomato paste
- 1/4 cup (60 ml) fresh lime juice (from about 2 limes)
- 1/4 cup (60 ml) fish stock or water
- 2 tbsp (30 ml) chopped fresh cilantro (coriander leaves)
- 2 tsp (8 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 bay leaf
- 1 tsp (5 g) sugar
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter, cut into small pieces (optional, for finishing)

Instructions

1. Preheat the oven to 375°F (190°C). Pat the snapper fillets dry and season both sides with 1/2 tsp (3 g) salt and 1/4 tsp (0.75 g) black pepper.
2. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant.
3. Add the sliced bell peppers and chopped Scotch bonnet, and cook until peppers begin to soften, about 4 minutes.
4. Stir in the diced tomatoes with their juices, tomato paste, lime juice, fish stock, thyme, bay leaf, sugar, and remaining salt and pepper. Bring to a gentle simmer and cook 6–8 minutes until the sauce thickens slightly.
5. Taste and adjust seasoning for salt and heat. Remove the bay leaf. Spoon a thin layer of sauce in the skillet or transfer sauce to a baking dish if your skillet is small.
6. Nestle the seasoned snapper fillets into the sauce, skin side down if skin-on, and spoon some sauce over each fillet. Dot with butter if using.
7. Bake uncovered in the preheated oven until the fish is opaque and flakes easily with a fork, 12–15 minutes depending on thickness (internal temperature about 145°F / 63°C).
8. Remove from oven, sprinkle with chopped cilantro, squeeze a little extra lime if desired, and serve hot with rice, funchi, or crusty bread.