Brazil Nut Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are weeknight heroes, and this one delivers serious flavor without a long ingredient list or complicated technique. Mackerel is an underrated fish — rich, meaty, and deeply savory — and it pairs beautifully with a bright cilantro-lime marinade spiked with cumin, turmeric, and a pinch of red pepper flakes. The fennel and new potatoes go into the oven first, roasting until golden and tender before the fish even touches the pan, so everything finishes at exactly the right moment. That marinade, pressed into the flesh side of each fillet, caramelizes slightly in the high heat and creates an aromatic crust that makes the whole kitchen smell incredible. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-reading stress or substitution gymnastics required. Scattered fennel fronds and a squeeze of fresh lime at the end pull the whole dish together with a pop of color and freshness. It's the kind of meal that looks like you put in way more effort than you actually did.
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!