Mushroom Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Bright, warming, and built entirely on whole ingredients, this sheet-pan dinner is the kind of weeknight meal that looks far more impressive than the effort it requires. Halibut fillets get rubbed in a golden paste of turmeric, ginger, and cumin before being nestled into a bed of roasted eggplant, zucchini, cherry tomatoes, and sliced garlic — everything cooks together on a single pan, which means minimal cleanup and maximum flavor. The spice blend does serious work here, giving the fish a fragrant, slightly earthy crust that pairs beautifully with the caramelized edges of the vegetables. A finishing squeeze of fresh lemon juice brightens the whole dish and ties it together in seconds. For anyone navigating a fungi-free diet, this recipe is naturally in the clear — no mushrooms, no mushroom-based broths or powders, just clean proteins and fresh produce from start to finish. It's the kind of recipe you'll want to keep in rotation not because it fits a restriction, but because it genuinely tastes like something you'd order at a restaurant.
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!