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

Total time55 min

Prep time15 min

Cook time25 min

Turkey 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 colorful jumble of eggplant, zucchini, and burst cherry tomatoes, all roasted together in one easy pan. The spice paste of turmeric, ginger, and cumin gives the fish a warm, aromatic crust that smells incredible the moment it hits the hot oven. Halibut is a naturally lean, flaky white fish that soaks up bold seasoning beautifully, and roasting it alongside the vegetables means every component picks up those same earthy, golden notes. A final hit of fresh lemon juice and parsley brightens everything up and makes the whole dish feel restaurant-worthy with almost no extra effort. For anyone navigating poultry-free eating, this is the kind of satisfying, protein-forward weeknight dinner that never feels like a compromise — no swaps, no substitutions, just genuinely great ingredients doing their thing. Everything comes together on a single pan, which means cleanup is minimal and the flavors have a chance to mingle in the best possible way.

About Fig

Fig 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
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
See all
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!