Cinnamon Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
This sheet-pan dinner is a vibrant, weeknight-friendly meal that brings together flaky halibut, silky roasted eggplant, tender zucchini, and burst cherry tomatoes in one glorious pan. The spice paste — built from turmeric, ginger, and cumin — gives the fish a warm, golden crust that smells incredible coming out of the oven. For anyone avoiding cinnamon, warm spice blends can be a minefield, since cinnamon has a way of sneaking into spice mixes, marinades, and pre-seasoned proteins. Here, every ingredient is straightforward and clearly defined, so you stay in full control of what goes on the fish and into the pan. A final hit of fresh lemon juice and parsley lifts the whole dish and keeps it feeling bright rather than heavy. Everything roasts together on a single pan, which means minimal cleanup and maximum flavor from the caramelized vegetables underneath the fish. It's the kind of dinner that looks far more impressive than the effort it actually takes.
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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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