Tree Nut Free Turmeric-Ginger Halibut with Eggplant & Zucchini Sheet-Pan Dinner
Sheet-pan dinners don't get much more vibrant than this one — golden halibut fillets nestled into a tangle of roasted eggplant, zucchini, and burst cherry tomatoes, all kissed with warm spices and a bright squeeze of lemon. The turmeric-ginger paste rubbed onto the fish before roasting builds a deeply aromatic crust that makes the whole kitchen smell incredible. Eggplant and zucchini soak up the spiced olive oil beautifully, caramelizing at the edges while the tomatoes collapse into something almost saucy around them. Because everything here is built from whole, straightforward ingredients — fish, fresh vegetables, pantry spices — there's no need to scrutinize labels for hidden nut-based oils or coatings that can sneak into store-bought spice blends and marinades. The technique is smart, too: the vegetables get a head start in the oven before the halibut joins them, so nothing is over- or undercooked by the time it hits the table. A final drizzle of lemon juice ties the warm spice notes to the fresh herbs and makes every bite feel clean and lively. One pan, minimal cleanup, and a genuinely impressive weeknight 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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