Hazelnut Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners don't get much more vibrant than this one — golden-spiced halibut nestled into a colorful tangle of roasted eggplant, zucchini, and burst cherry tomatoes. The turmeric-ginger paste that coats the fish builds a warm, aromatic crust that makes the whole kitchen smell incredible while it roasts. Everything cooks on a single pan, which means less cleanup and more time actually enjoying dinner. For anyone navigating tree nut allergies, fish dishes can sometimes feel risky when restaurant sauces or store-bought spice blends sneak in unexpected ingredients — but here every component is straightforward and easy to verify. The bright finish of fresh lemon juice and parsley lifts all those earthy spices and keeps the dish feeling light despite how satisfying it is. Halibut is a naturally lean, flaky fish that holds up beautifully to high-heat roasting, and the vegetables caramelize just enough to develop real depth of flavor. It's the kind of weeknight meal that looks and tastes like you put in far more effort than you actually did.
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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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