The Cook's Country recipe this was adapted from was quite different; it used zucchini instead of peas, cod instead of haddock, and cooked the fish by wrapping it in foil and then baking it rather than cooking it in a tagine. But we didn't have cod or zucchini, and cooking it in the tagine was a lot more convenient than trying to individually wrap half a dozen haddock fillets, so we did this instead. And it worked out quite well! It wants some sort of accompaniment dish, but it was quite easy to put together and very tasty.

It would probably take well to additions like asparagus, too.

Haddock & Peas Tagine with Sun-Dried Tomatoes

Loosely based on Cod Baked in Foil with Potatoes, Zucchini, and Sundried Tomatoes, Cook's Country, October-November 2019.

Ingredients

• 1 small red onion, thinly sliced
• ½-1 C frozen peas
• 1-1.5lb skinless haddock fillets
  
• 3 tbsp sundried tomatoes with their oil
• 2 tbsp chopped fresh basil
  

Directions

1. Place onion and peas in the tagine.
2. Top vegetables with haddock.
3. Top fish with tomatoes, oil, and basil.
4. Cover tagine and bake at 450°F until fish is cooked through, ~15 minutes.