Gluten Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners are a weeknight lifesaver, and this one delivers serious flavor with almost no cleanup. Halibut fillets get rubbed in a golden paste of turmeric, ginger, and cumin before roasting alongside eggplant, zucchini, cherry tomatoes, and sliced garlic — the kind of colorful, fragrant spread that makes everyone wander into the kitchen asking what smells so good. A finishing squeeze of lemon juice and a scatter of fresh parsley pull the whole thing together in a way that feels restaurant-worthy without the effort. Every single ingredient here is naturally free of gluten, so there's no need to audit labels or swap anything out — it just works as written. The vegetables go into the oven first to get a head start on softening, then the fish nestles right in for the final stretch, picking up all those roasted pan juices. Halibut is a mild, meaty fish that holds up beautifully to bold spicing, and at 425°F it comes out tender and opaque with just the right amount of caramelized edges on the veggies. It's the kind of one-pan meal you'll want on repeat.
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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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