Emulsifier Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner

Total time55 min

Prep time15 min

Cook time25 min

Emulsifier Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner

Bright with turmeric and ginger, this sheet-pan dinner is the kind of weeknight meal that looks far more impressive than the effort it takes to pull together. Halibut fillets get rubbed in a warm spice paste built from ground cumin, black pepper, and olive oil, then nestled into a roasted medley of eggplant, zucchini, cherry tomatoes, and sliced garlic. Everything cooks on a single pan, which means less cleanup and more time actually enjoying dinner. Because every ingredient here is a whole, recognizable food — fresh fish, vegetables, spices, and good olive oil — there are no hidden additives or processing aids to worry about, making it a genuinely clean plate from start to finish. A squeeze of fresh lemon juice at the end ties all those earthy, golden flavors together with a bright lift. It's the kind of recipe that proves eating without processed extras doesn't mean sacrificing depth or satisfaction.

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Ingredients

4 servings

For the fish

4 halibut fillets (6 oz each), about 1 inch thick
3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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