Nutmeg Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners don't get much more vibrant than this one — golden halibut fillets nestled into a colorful tangle of roasted eggplant, zucchini, and burst cherry tomatoes, all finished with a bright squeeze of lemon. The spice paste of turmeric, ginger, and cumin gives the fish a warm, aromatic crust that smells incredible the moment it hits the oven. Every ingredient here is naturally free of nutmeg, so there's no need to scrutinize spice blends or swap anything out — the recipe works exactly as written. Roasting the vegetables first gives them a head start, so everything comes out of the oven perfectly timed: tender fish, caramelized edges on the eggplant, and tomatoes that have gone jammy and sweet. A handful of fresh parsley scattered over the top adds a pop of color and freshness that ties the whole pan together. Cleanup is minimal, the flavors are bold, and this is the kind of weeknight dinner that genuinely feels like more effort than it was.
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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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