Pecan 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 that coats the fish builds a deeply aromatic crust during roasting, while the cumin adds just enough earthiness to tie everything together. Everything cooks on a single pan, which means less cleanup and more time actually enjoying dinner. Tree nut concerns are completely off the table here — every ingredient is straightforward and whole, from the fresh vegetables to the olive oil and spices, so there's no need to scrutinize labels or worry about hidden additives. The halibut goes in partway through so the vegetables get a head start, ensuring nothing is over- or undercooked when it all lands on the table. A final drizzle of lemon juice lifts the whole dish and makes the flavors pop in a way that feels almost restaurant-worthy for a weeknight meal.
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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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