Eggless Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners don't get much more vibrant than this golden, spice-rubbed halibut surrounded by jammy cherry tomatoes, tender eggplant, and caramelized zucchini. The marinade — a punchy paste of turmeric, ginger, and cumin worked into extra-virgin olive oil — clings to every surface of the fish and perfumes the whole pan as it roasts. Everything here is naturally free of eggs, so there's no swapping or substituting required; the recipe just works as written. Halibut is a beautifully forgiving fish at high heat, turning opaque and flaky while the vegetables soften and develop those irresistible charred edges around them. A final hit of fresh lemon juice and parsley brightens the whole thing right before it hits the table. It's a complete, colorful meal that comes together on a single pan with minimal cleanup — exactly the kind of weeknight dinner worth repeating.
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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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