Lupin Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners are weeknight heroes, and this golden, spice-rubbed halibut with roasted eggplant, zucchini, and burst cherry tomatoes is one of the best versions you'll ever make. The turmeric-ginger paste that coats the fish builds a warm, aromatic crust that perfumes the whole kitchen while everything roasts together on a single pan. Halibut is a naturally clean, mild fish that takes on bold seasoning beautifully, and the vegetables caramelize just enough in a hot oven to turn sweet and silky alongside it. Every ingredient here is straightforward and whole — fresh produce, olive oil, and spices — so there's nothing lurking in the ingredient list that could cause concern for anyone avoiding lupin or other legume-adjacent additives that sometimes sneak into spice blends or marinades. A final squeeze of lemon and a handful of fresh parsley brighten the whole dish right before serving, cutting through the richness of the olive oil and spices. It comes together with minimal cleanup and delivers a restaurant-quality plate that looks far more impressive than the effort involved.
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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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