Baked Tilapia with Pineapple and Black Beans

Ingredients:

150g long-grain white rice, washed and drained
500ml chicken stock
60ml orange juice
juice of 1 lime
2 garlic cloves, minced
4 tbsp coriander (cilantro) leaves, finely chopped
1 tsp sugar
4 tilapia fillets (about 160g each)
450g tomato salsa
450g cooked black beans, drained (tinned is fine)
400g fresh pineapple, diced
2 limes, thinly sliced
salt and freshly-ground black pepper, to taste
4 tbsp chopped coriander leaves, to garnish

Method:

Combine the rice and chicken stock in a pot with a tight-fitting lid over medium heat and bring to a boil. Reduce to a low simmer then cover and continue cooking until the rice is tender and all the liquid has been absorbed (about 20 minutes). Take off the heat and set aside.

Meanwhile, combine the orange juice, lime juice, oil, 2 tbsp chopped coriander leaves, garlic and sugar in a bowl. Season with salt and freshly-ground black pepper then stir to combine before adding the tilapia fillets. Refrigerate and allow to marinate for 30 minutes, turning the fillets at least four times to flavour evenly.

Combine the cooked rice, salsa, beans, pineapple and the remaining coriander in a 3l baking dish. Remove the fish fillets from the marinade (reserve the marinade itself) then lay the fish on top of the rice mixture. Pour the reserved marinade over the top then arrange the lime slices in a an overlapping fish-scale pattern over the fish.

Transfer to an oven pre-heated to 200°C and bake for about 25 minutes, or until the fish flakes easily and the rice mixture is cooked through. Transfer to warmed plates, garnish with chopped coriander and serve.