Capsaicin Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners are a weeknight lifesaver, and this golden, fragrant halibut with eggplant, zucchini, and burst cherry tomatoes is one of the best versions you'll ever make. The spice blend — turmeric, ginger, and cumin — gives the fish a warm, earthy depth without any heat, which is exactly what makes this dish so approachable for anyone avoiding capsaicin. No chili powder, no paprika, no sneaky hot sauce hiding in a marinade; just bold, aromatic flavor that's genuinely satisfying. The vegetables go into the oven first to get a head start on caramelizing, so by the time the halibut joins the pan, everything finishes together in perfect harmony. A squeeze of fresh lemon juice at the end brightens the whole thing and ties the flavors together beautifully. It's the kind of meal that looks impressive straight from the pan but asks very little of you in the kitchen.
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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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