Carrageenan Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are a weeknight lifesaver, and this one delivers bold, vibrant flavors without a single processed ingredient in sight. Mackerel is an underrated hero of the seafood world — rich, meaty, and deeply satisfying — and here it gets a marinade of fresh cilantro, lime juice and zest, garlic, cumin, and turmeric that makes every bite sing. The whole thing comes together on one pan, with caramelized new potatoes and tender fennel wedges roasting alongside the fish until golden at the edges and fragrant throughout. Carrageenan, a common additive in processed seafood products and some marinades, is a non-issue here because everything is built from scratch using whole, recognizable ingredients. The marinade clings beautifully to the skin-on fillets, and that hit of red pepper flakes gives just enough warmth to balance the brightness of the lime. Finishing with reserved fennel fronds and extra lime wedges at the table keeps the flavors fresh and lively right up until the last bite. It's the kind of dinner that looks and tastes like you put in serious effort, even though the oven does most of the work.
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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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