Anti Inflammatory Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Mackerel is one of the most powerful omega-3-rich fish you can put on your plate, and pairing it with turmeric, cumin, and fresh lime turns a humble fillet into something genuinely exciting. The cilantro-lime marinade — bright with zest, a little heat from red pepper flakes, and earthy depth from ground cumin and turmeric — clings to the flesh side of each skin-on fillet and infuses every bite with bold, layered flavor. Fennel and new potatoes roast alongside until golden and tender, giving you a complete, satisfying meal from a single pan with minimal cleanup. Turmeric and extra-virgin olive oil are both well-regarded for their roles in an anti-inflammatory eating pattern, and here they show up not as supplements or afterthoughts but as real, delicious parts of the dish. The whole thing comes together in under an hour and serves four, making it just as practical for a weeknight dinner as it is impressive enough for company. A squeeze of fresh lime over the top right before serving ties everything together and keeps the flavors clean and vibrant.
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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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