Soy Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Bright, warming, and built entirely on whole ingredients, this sheet-pan dinner is the kind of weeknight meal that looks far more impressive than the effort it requires. Halibut fillets get rubbed in a golden paste of turmeric, ginger, and cumin before roasting alongside eggplant, zucchini, cherry tomatoes, and sliced garlic — everything cooked on a single pan for easy cleanup. A finishing squeeze of fresh lemon juice ties the whole thing together with a clean, bright lift that makes the spices sing. Avoiding soy can get tricky with fish dinners, since many marinades, sauces, and even some cooking sprays sneak it in. Here, every ingredient is straightforward and naturally free of it — just olive oil, spices, fresh vegetables, and good-quality fish, nothing hidden. The technique is just as clean as the ingredient list: the vegetables go in first to soften and caramelize, then the marinated halibut nestles right into the center so everything finishes at the same time. The result is tender, flaky fish with deeply savory roasted vegetables that have just enough char on the edges to feel restaurant-worthy. It's the kind of recipe you'll come back to again and again without ever feeling like you're eating around a restriction.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!