I had a paper to write today so lunch had to be fast, but I've been trying to eat healthy. I remembered I had some basa from the market to use up (two pieces were pan-fried in spices, like so), some veggies and some tortillas, so I decided fish tacos would fit the bill.
I whacked some tinfoil into my Pyrex to make clean-up easy, then added the fish and squirted on some lemon, with a few dollops of salsa. Into the oven it went for 25 minutes at 180 (give or take - my oven's off). While it was baking I chopped up an eschallot, a bit of red pepper, and the corn off a cob. Cilantro* is what makes fish tacos delicious though, so I didn't skimp on that - and, tip from Jaime Oliver, you can chop the stems and throw them into your stir fry!
Fold and place back in the Pyrex (having removed the tinfoil) to warm, then add salsa & sour cream to your plate, and enjoy! I swear this whole thing will take less than 40 minutes once the oven is up to temperature, and most of that is waiting for the fish to bake.
*Aussies call it coriander, whereas we Canadians differentiate between the leaves - cilantro - and the seeds - coriander. Don't ask me why. Eschallots and scallions and green onions are equally confusing but Donna Hay has an answer. Basically you can use any onion you have around; I had the little reddish ones that grow in clumps like garlic, which I know as eschallots.