Mustard Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners are a weeknight lifesaver, and this one delivers serious flavor with almost no cleanup. Halibut fillets get rubbed in a golden paste of turmeric, ginger, and cumin before roasting alongside eggplant, zucchini, cherry tomatoes, and sliced garlic — the kind of colorful, fragrant spread that makes the whole kitchen smell incredible. The spice blend does all the heavy lifting here, so there's no need for condiments or sauces that often sneak in hidden mustard. Everything roasts together on a single pan, with the vegetables getting a head start so they're perfectly tender and caramelized by the time the fish is done. A squeeze of fresh lemon juice and a scatter of parsley at the end brightens the whole dish and ties the warm spices together beautifully. It's a clean, satisfying meal that feels restaurant-worthy without requiring much effort at all.
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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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