Almond Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are a weeknight lifesaver, and this one delivers serious flavor with almost no cleanup. Mackerel fillets get a vibrant marinade of fresh cilantro, lime juice and zest, garlic, cumin, and turmeric — a combination that cuts right through the fish's rich, bold taste and makes every bite feel bright and intentional. While the fish soaks up all that flavor, new potatoes and fennel wedges are already in the oven getting golden and caramelized at the edges, doing their thing without any fuss. The whole meal comes together on a single pan, with the fish nestled right into the center for the final stretch of roasting. Every ingredient here is straightforward and naturally free from tree nuts, so there's no need to scan labels or worry about hidden additives sneaking in. Fennel fronds scattered over the top at the end add a fresh, anise-scented finish that makes the whole plate look like something from a restaurant. It's the kind of dinner that tastes like you tried much harder than you actually did.
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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.
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