Pistachio Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Warm, golden, and deeply aromatic, this sheet-pan dinner brings together flaky halibut and a medley of roasted eggplant, zucchini, and burst cherry tomatoes in one gloriously easy meal. The fish gets rubbed in a fragrant paste of turmeric, ginger, and cumin before it ever hits the oven, giving it a beautifully spiced crust that pairs perfectly with the caramelized vegetables underneath. Everything roasts together on a single pan, which means less cleanup and more time actually enjoying dinner. A bright squeeze of lemon and a handful of fresh parsley at the end cut right through the richness and pull the whole dish together. For anyone navigating tree nut allergies, this recipe is naturally built from whole, straightforward ingredients — fish, fresh vegetables, olive oil, and spices — with no hidden surprises lurking in a sauce packet or spice blend. It's the kind of weeknight dinner that looks and tastes like you put in far more effort than you actually did.
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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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