Dairy 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 boldly it delivers on flavor. The halibut fillets get rubbed in a golden paste of turmeric, ginger, and cumin, then nestled into a bed of roasted eggplant, zucchini, cherry tomatoes, and sliced garlic — everything caramelizing together on one pan. A bright finish of fresh lemon juice and parsley ties it all together without a drop of cream, butter, or cheese in sight. That's the beauty of this recipe: it's naturally rich and satisfying through good olive oil, warm spices, and the natural sweetness that comes out of the vegetables as they roast. Anyone navigating a dairy-free lifestyle knows that "indulgent-tasting" and "completely safe" don't always show up in the same dish, but this one manages both effortlessly. The fish stays moist and flaky, the vegetables get those gorgeous charred edges, and cleanup is minimal. It's the kind of meal that looks impressive enough for company but is genuinely low-effort on a Tuesday night.
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!