Oats 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 kissed with warm spices and a bright squeeze of lemon. The turmeric-ginger paste rubbed onto the fish builds a deeply aromatic crust that perfumes the whole pan as it roasts, making your kitchen smell absolutely incredible. Every ingredient here is naturally free from oats and oat-derived additives, so there's no need to scrutinize labels or worry about hidden grain fillers sneaking into your dinner. The vegetables go in first to get a head start on caramelizing, then the spiced halibut joins them for a final roast — a simple two-stage method that keeps the fish perfectly flaky and the veggies tender with just enough char. A drizzle of fresh lemon juice at the end ties everything together with a clean, citrusy lift that balances the earthiness of the cumin and turmeric beautifully. Cleanup is minimal, the flavors are anything but, and the whole thing comes straight to the table from the pan.
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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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