Rye Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner

Total time55 min

Prep time15 min

Cook time25 min

Rye Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner

Sheet-pan dinners don't get much more vibrant than this golden, spice-rubbed halibut surrounded by jammy cherry tomatoes, tender eggplant, and zucchini. The marinade — a fragrant paste of turmeric, ginger, and cumin rubbed right into the fish — does the heavy lifting on flavor while the oven handles everything else. Every component here is naturally grain-free, so there's no need to swap anything out or scan labels for hidden rye-containing additives or fillers. The vegetables go in first to get a head start, then the halibut nestles right into the center of the pan for the final stretch, coming out perfectly opaque and flaky at 145°F. A bright finish of fresh lemon juice and parsley ties the whole thing together without weighing it down. It's the kind of weeknight dinner that looks impressive enough for company but requires almost no cleanup.

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Ingredients

4 servings

For the fish

4 halibut fillets (6 oz each), about 1 inch thick
3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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