Pescatarian Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners don't get much more satisfying than this one — golden halibut fillets nestled into a bed 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 before roasting creates a deeply aromatic crust that makes the whole kitchen smell incredible. Halibut is a fantastic centerpiece for pescatarian cooking because it's meaty and substantial enough to hold its own against bold flavors without falling apart on the pan. The vegetables get a head start in the oven so everything finishes at the same time — no juggling multiple pots or pans, just one tray and a hot oven doing all the work. A drizzle of fresh lemon juice at the end cuts through the richness of the olive oil and ties the warm spices together beautifully. Scatter some fresh parsley over the top and you've got a dish that looks like it took serious effort but came together with almost no fuss.
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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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