Low Sugar Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners don't get much more vibrant than this one — bold, citrusy, and packed with real flavor from ingredients you can actually pronounce. The marinade is built entirely from fresh cilantro, lime juice and zest, garlic, cumin, turmeric, and a pinch of red pepper flakes, so every bit of that punchy coating is naturally free of any sweeteners or hidden sugars. Mackerel is a wonderfully rich, oily fish that stands up beautifully to those bright, earthy spices, and roasting it alongside caramelized fennel and golden new potatoes means you get a complete, satisfying meal on a single pan. The fennel softens and sweetens on its own in the oven — no added anything needed — while the potatoes pick up crispy edges that make them genuinely hard to stop eating. Pressing the marinade into the flesh side of each fillet and letting it rest before the final roast gives the fish incredible depth without a drop of sugar-laden sauce or bottled seasoning blend. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did, finished with a squeeze of fresh lime and a scatter of feathery fennel fronds for a little extra flair.
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 sheet pan
- 1 ½ lb new potatoes, halved
- 1 large fennel bulb, cored and cut into ¾-inch wedges, fronds reserved
- 3 tbsp extra-virgin olive oil, divided
- ¾ tsp fine sea salt, divided
- ½ tsp black pepper, divided
For the marinade
- ¼ cup fresh cilantro leaves and tender stems, finely chopped
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 garlic cloves, finely minced
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes
For the fish
- 4 mackerel fillets (about 5–6 oz each), skin-on, pin bones removed
For serving
- lime wedges, for serving
- reserved fennel fronds, roughly chopped, for serving (optional)
Instructions
- 1
Position a rack in the center of the oven and preheat to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
- 2
Toss the halved new potatoes and fennel wedges on the prepared sheet pan with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper until evenly coated. Spread in a single layer, cut sides down. Roast for 20 minutes, until the potatoes are just beginning to turn golden at the edges and the fennel is softened.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!