1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine rice, water, lime juice, and bay leaf. Bring to a boil over high heat. Cover and turn heat to low; cook until water is absorbed and rice is just tender, about 15 to 20 minutes.
3. While water comes to a boil, in a small bowl, mix together cumin, turmeric, coriander, pepper, cinnamon, chili powder, and salt. Whisk in lemon juice, water, and oil to form a spreadable paste; add a little more water if it's too thick. Brush both sides of the fish fillets with this mixture and place on prepared baking sheet. Top each fillet with 2 lemon slices. Bake tilapia until just done, about 15 to 20 minutes.
4. When rice is ready, stir in chopped cilantro and lime zest; toss to mix. Divide rice among 4 plates or shallow bowls and top with a piece of fish. Garnish with cilantro sprigs if desired.
Source: Hannaford fresh Magazine, May - June 2013