A vibrant and flavorful Costa Rican-inspired fish bake with a zesty marinade and a hearty bean and rice base.
Combine the lime juice, olive oil, cilantro, garlic, salt, and sugar in a shallow dish to create the marinade.
Mix the marinade thoroughly to ensure all ingredients are well combined for an even flavor.
Place the tilapia fillets in the marinade, ensuring they are fully coated, and let them marinate for 15 minutes.
Turn the fillets halfway through marinating to ensure even absorption of flavors.
Cook the rice according to the package instructions and keep it warm.
Fluff the rice with a fork after cooking to prevent clumping.
Preheat the oven to 400°F (200°C).
Ensure the oven is fully preheated to maintain consistent cooking temperature.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until translucent, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Add the cilantro, orange slices, tomatoes, black beans, pinto beans, oregano, black pepper, and cayenne pepper to the skillet. Cook, stirring occasionally, until heated through, about 7 minutes.
Adjust the seasoning to taste during cooking for a balanced flavor.
Transfer the cooked rice to a baking dish, spreading it evenly.
Use a spatula to spread the rice evenly for a uniform base.
Spoon the bean mixture over the rice and gently mix to combine.
Mix gently to avoid breaking the beans.
Arrange the marinated tilapia fillets on top of the rice and bean mixture, pouring any remaining marinade over the fish.
Slightly overlap the fillets for even cooking.
Bake in the preheated oven for 16-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Check the fish for doneness by testing the thickest part with a fork.
Serve the dish warm, garnished with additional fresh cilantro if desired.
Serve with a side of lime wedges for an extra zesty kick.
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