Fructose Free Balsamic-Rosemary Mackerel with Fennel & New Potatoes Sheet Pan Dinner
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Learn more →Ingredients
4 servings
For the sheet pan
- 1.5 lb new potatoes, halved
- 1 large fennel bulb, cored and cut into ½-inch wedges, fronds reserved
- 3 tbsp extra-virgin olive oil, divided
- ¾ tsp kosher salt, divided
- ½ tsp black pepper, divided
For the glaze
- 2 tbsp balsamic vinegar
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 1 tbsp extra-virgin olive oil
- 1 tbsp raw honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 2 tsp fresh rosemary, finely chopped
- 2 garlic cloves, minced
For the fish
- 4 skin-on mackerel fillets (about 5–6 oz each)
- 1 lemon, thinly sliced into rounds
- 4 fresh rosemary sprigs
For serving
- fennel fronds, roughly torn (optional)
- lemon wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). On a large rimmed 18×13-inch sheet pan, toss the halved new potatoes with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper until evenly coated. Spread in a single layer, cut-side down, and roast for 20 minutes, until the cut sides are beginning to turn golden.
- 2
While the potatoes roast, whisk together the balsamic vinegar, 1 tablespoon olive oil, honey, chopped rosemary, and minced garlic in a small bowl until combined. Set aside.
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