BHA & BHT Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners are already a weeknight hero, but this one earns extra points for how vibrant and satisfying it is — golden-spiced halibut nestled into a tangle of roasted eggplant, zucchini, and burst cherry tomatoes. The spice paste of turmeric, ginger, and cumin does serious flavor work, coating every inch of the fish before it even hits the oven. Because every ingredient here is a whole, unprocessed food — fresh fish, vegetables, olive oil, and spices — there's no need to scrutinize labels for synthetic preservatives like BHA or BHT, which sneak into everything from packaged spice blends to processed oils. The method is straightforward: the vegetables get a head start in a hot oven, then the marinated fillets are nestled right in to finish alongside them, picking up all those roasted, garlicky juices. A final hit of fresh lemon juice and parsley brightens the whole pan and keeps the flavors clean and lively. It's the kind of dinner that looks impressive enough for company but comes together with minimal cleanup and zero fuss.
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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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