Chestnut 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 tangle of roasted eggplant, zucchini, and burst cherry tomatoes, all finished with a bright squeeze of lemon. The turmeric-ginger paste that coats the fish creates a deeply aromatic crust that perfumes the whole kitchen as it roasts, making this feel far more impressive than the effort involved. Everything cooks on a single pan, which means less cleanup and more time actually enjoying dinner. The vegetables go in first to get a head start, so by the time the halibut joins them, everything finishes together in perfect sync. Halibut is a naturally lean, flaky fish that holds up beautifully to bold spices without getting lost under them, and the cumin adds just enough earthiness to round out the warmth. Every ingredient here is straightforward and whole — fresh fish, garden vegetables, olive oil, and spices — so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. A scatter of fresh parsley over the top pulls it all together into something that looks as good as it tastes.
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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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