Paleo Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners are a weeknight lifesaver, and this one delivers serious flavor without a single grain, legume, or dairy product in sight. Halibut fillets get rubbed in a bold paste of turmeric, ginger, and cumin before roasting alongside eggplant, zucchini, cherry tomatoes, and sliced garlic — all of it coming together on one pan with nothing but olive oil, salt, and pepper to keep things clean. The warm spice blend gives the fish a gorgeous golden crust while the vegetables roast down into something jammy and deeply savory. A finishing hit of fresh lemon juice and chopped parsley brightens the whole dish right before it hits the table. Because every ingredient here is whole and unprocessed, you never have to second-guess a label or swap anything out — it just works. The technique of roasting the vegetables first, then nestling the fish in for the final stretch, means nothing gets overcooked and everything lands perfectly at the same time. It's the kind of meal that looks impressive enough for guests but is genuinely easy enough for any night of the week.
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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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