Beef Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are a weeknight lifesaver, and this one brings serious flavor to the table with almost no cleanup. Mackerel is the star here — a rich, meaty fish that soaks up a punchy marinade of fresh cilantro, lime juice, cumin, and turmeric like a dream. The marinade gets pressed right into the flesh side of each fillet, so every bite carries that bright, citrusy heat all the way through. Meanwhile, halved new potatoes and fennel wedges roast until golden and caramelized, building a savory, slightly sweet base that plays beautifully against the bold fish. The whole thing comes together on a single pan in stages, so the vegetables get a head start and nothing ends up over- or undercooked. A scatter of reserved fennel fronds and a squeeze of fresh lime at the end lifts everything and makes it look genuinely impressive. Whether you're avoiding red meat for health reasons or just looking to mix up your protein rotation, this is the kind of satisfying, complete meal that makes you forget you were ever working around a restriction at all.
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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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