Seed Oil Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Bright, warming, and built entirely around extra-virgin olive oil, this sheet-pan dinner is a dream for anyone trying to cook without the industrially processed oils that sneak into so many weeknight shortcuts. Halibut gets rubbed in a golden paste of turmeric, ginger, and cumin before roasting alongside eggplant, zucchini, cherry tomatoes, and sliced garlic — all of it cooked in nothing but good, clean olive oil from start to finish. The fish comes out tender and fragrant, the vegetables caramelize at the edges, and a final squeeze of lemon ties everything together with a brightness that makes the whole pan feel almost restaurant-worthy. Because every fat in this recipe is accounted for and intentional, there's no guessing about what's actually in your food — just real ingredients doing exactly what they're supposed to do. It all comes together on a single pan with minimal cleanup, which makes it as practical as it is satisfying. Scatter some fresh parsley over the top before serving and you've got a weeknight dinner that looks like you put in a lot 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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