High Fructose Corn Syrup Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners are a weeknight lifesaver, and this one delivers serious flavor without a single processed shortcut. The halibut fillets get rubbed in a golden paste of turmeric, ginger, and cumin that blooms beautifully in a hot oven, while eggplant, zucchini, cherry tomatoes, and sliced garlic roast alongside until caramelized and tender. Every ingredient here is whole and unprocessed — fresh fish, vegetables, olive oil, and spices — so there's no need to squint at a label hunting for hidden sweeteners. That's genuinely rare in a dish this satisfying, since sauces, marinades, and even spice blends can sneak in unwanted additives. A finishing squeeze of fresh lemon juice and a scatter of parsley pull everything together with brightness and color. One pan, minimal cleanup, and a dinner that tastes like it took far more effort than it 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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