Caffeine Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners don't get much more satisfying than this — golden halibut fillets nestled into a bed of roasted eggplant, zucchini, and burst cherry tomatoes, all kissed with warm spices and a bright squeeze of lemon. The turmeric-ginger paste rubbed onto the fish before roasting creates a deeply aromatic crust that makes the whole kitchen smell incredible. Every ingredient here is naturally free of caffeine, so there's no need to audit labels or swap anything out — just straightforward, wholesome cooking from start to finish. The vegetables go into the oven first to get a head start on caramelizing, then the fish joins them so everything finishes at the same time without overcooking the halibut. A drizzle of fresh lemon juice and a handful of parsley at the end ties it all together with a clean, herby brightness. Cleanup is minimal since it all happens on one pan, making this as practical as it is impressive.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!