Honey Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners don't get much more satisfying than this — golden halibut fillets nestled into a colorful tangle of roasted eggplant, zucchini, and burst cherry tomatoes, all finished with a bright squeeze of lemon. The spice paste of turmeric, ginger, and cumin gives the fish a warm, aromatic crust that smells incredible the moment it hits the oven. Many fish marinades and store-bought spice blends sneak in sweeteners, but every ingredient here is straightforward and savory, so there's nothing to second-guess. The vegetables go in first to get a head start on caramelizing, then the fish joins the pan for a final roast — a simple two-stage method that means nothing gets overcooked or underdone. A handful of fresh parsley and that final drizzle of lemon juice tie everything together without adding any extra sweetness. It's a genuinely weeknight-friendly meal that looks and tastes like you put in a lot more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!