Almond Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners don't get much more vibrant than this one — golden-spiced halibut nestled into a roasted tangle of eggplant, zucchini, and burst cherry tomatoes, all finished with a bright squeeze of lemon. The turmeric-ginger-cumin paste that coats the fish builds serious depth of flavor with pantry staples, and the 15-minute marinade does most of the heavy lifting before the oven even gets involved. Roasting the vegetables first gives them a head start so everything lands on the table perfectly cooked at the same time — no juggling pots or pans. For anyone navigating tree-nut sensitivities, this recipe is naturally free of any nut-based ingredients, and every component is straightforward enough that there's no need to scrutinize labels or swap anything out. The halibut comes out tender and flaky, soaking up all those warm spices while the cherry tomatoes collapse into a jammy, garlicky sauce around the vegetables. A scatter of fresh parsley at the end keeps things feeling light and fresh against all that earthy spice. Cleanup is minimal, the flavors are anything but, and the whole thing goes straight from pan to table.
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Learn more →Ingredients
4 servings
For the fish
- 4 halibut fillets (6 oz each), about 1 inch thick
- 3 tbsp extra-virgin olive oil, divided
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¾ tsp kosher salt, divided
For the vegetables
- 1 medium eggplant (about 1 lb), cut into 1-inch cubes
- 2 medium zucchini (about 12 oz total), cut into 1-inch half-moons
- 1 pint cherry tomatoes
- 3 cloves garlic, thinly sliced
- 2 tbsp extra-virgin olive oil
- ¼ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
- 2
In a small bowl, combine 3 tbsp olive oil, turmeric, ground ginger, cumin, 1/4 tsp black pepper, and 1/2 tsp kosher salt to form a paste. Rub the paste evenly over all sides of the halibut fillets. Set aside to marinate at room temperature for 15 minutes while you prepare the vegetables.
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