Macadamia 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 roasted jumble of eggplant, zucchini, and burst cherry tomatoes, all finished with a bright squeeze of lemon. The turmeric-ginger paste rubbed onto the fish builds a warm, aromatic crust that perfumes the whole pan as it roasts, making your kitchen smell absolutely incredible. Halibut is a naturally lean, flaky fish that holds up beautifully at high heat, and the vegetables get just enough time in the oven to caramelize at the edges before the fillets join them. Everything cooks together on a single pan, which means minimal cleanup and maximum flavor payoff. Because every ingredient here is straightforward and whole — fresh fish, olive oil, spices, and garden vegetables — there's no need to scan labels or second-guess anything hiding in a sauce or spice blend. A scatter of fresh parsley at the end adds a pop of color and freshness that ties the whole dish together. It's the kind of weeknight dinner 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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