Anti Inflammatory Sheet Pan Halibut with Garlic-Dill Yogurt, Eggplant & Zucchini
Weeknight dinners rarely feel this vibrant or this nourishing. Halibut is a lean, mild white fish that roasts beautifully at high heat, and pairing it with eggplant and zucchini on a single pan means everything comes together with minimal cleanup and maximum flavor. The vegetables get a head start in the oven so they turn golden and tender at the edges, seasoned with cumin and smoked paprika for a warm, earthy depth that complements the delicate fish perfectly. While the pan does its thing, you whisk together a cool garlic-dill yogurt sauce brightened with fresh lemon juice and zest — it takes about two minutes and makes the whole dish feel restaurant-worthy. Every component here — the olive oil, the fresh herbs, the omega-rich fish, the fiber-packed vegetables — is the kind of ingredient that actively supports a low-inflammation approach to eating, rather than something you're reluctantly swapping out. It serves four, making it an easy choice for a family dinner or a meal-prep situation where you want something genuinely satisfying waiting in the fridge. Squeeze a little extra lemon over everything before serving and you'll wonder why you ever bothered with more complicated weeknight recipes.
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Learn more →Ingredients
4 servings
For the vegetables
- 1 medium eggplant (about 1 lb), cut into 1-inch cubes
- 2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
- 3 tbsp extra-virgin olive oil, divided
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the halibut
- 4 halibut fillets (about 6 oz each, 1-inch thick)
- 1 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the garlic-dill yogurt sauce
- ¾ cup plain whole-milk yogurt
- 2 cloves garlic, finely grated or minced
- 3 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the upper third. Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
- 2
In a large bowl, toss the eggplant and zucchini with 3 tbsp olive oil, cumin, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on the prepared sheet pan, leaving space between pieces.
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