Sesame Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners are a weeknight lifesaver, and this one delivers serious flavor without a single drop of sesame oil or tahini in sight — a genuine relief when so many bold, spiced fish recipes lean on those ingredients. Halibut fillets get rubbed in a golden paste of turmeric, ginger, and cumin, then nestled into a bed of roasted eggplant, zucchini, cherry tomatoes, and sliced garlic that's already been caramelizing in the oven. The result is a dish that looks and tastes like you put in way more effort than one pan and about 25 minutes of actual cooking. Turmeric gives everything a warm, earthy depth while the ginger keeps it bright and a little lively — no sauce packets, no mystery blends, just spices you can verify yourself. A squeeze of fresh lemon juice at the end ties the fish and vegetables together beautifully, cutting through the richness of the olive oil. Everything goes straight from oven to table, which means fewer dishes and more time actually enjoying dinner.
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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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