Mediterranean Diet Friendly 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 bed of roasted eggplant, zucchini, and burst cherry tomatoes, all kissed with warm spice and bright lemon. The turmeric-ginger-cumin paste rubbed onto the fish before roasting builds serious depth of flavor without a long ingredient list or complicated technique. Halibut is a lean, flaky white fish that cooks beautifully at high heat, and the vegetables get just enough time in the oven first to caramelize at the edges before the fillets join them. Everything comes together on a single pan, which means less cleanup and more time at the table. Extra-virgin olive oil, fresh garlic, and a squeeze of lemon at the finish are the kind of simple, quality touches that make this style of cooking so rewarding. It checks every box for eating well — plenty of vegetables, heart-healthy fats, and clean protein — without feeling like a compromise. A scatter of fresh parsley over the top pulls it all together and makes it look as good as it tastes.
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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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