Barley Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners don't get much more vibrant than this golden, spice-rubbed halibut surrounded by jammy cherry tomatoes, tender eggplant, and zucchini. The marinade — built from turmeric, ginger, and cumin whisked into olive oil — clings to every surface of the fish and perfumes the whole kitchen as it roasts. Everything comes together on a single pan, which means minimal cleanup and maximum flavor payoff. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based ingredients, relying entirely on fresh fish, vegetables, and pantry spices to do the heavy lifting. The halibut goes into the oven after the vegetables get a head start, so nothing is over- or undercooked by the time it hits the table. A final squeeze of lemon and a handful of fresh parsley brighten the whole dish and cut through the richness of the olive oil. It's the kind of weeknight dinner that looks and tastes like you put in far more effort than you actually did.
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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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