Cashew Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners don't get much more vibrant than this one — mackerel fillets roasted over golden new potatoes and caramelized fennel, finished with a punchy cilantro-lime marinade that ties everything together. The marinade itself is a quick stir of fresh cilantro, lime juice and zest, garlic, cumin, turmeric, and a pinch of red pepper flakes, and it clings beautifully to the flesh side of the fish before it ever hits the oven. Mackerel is an underrated weeknight hero: rich, meaty, and bold enough to stand up to all those bright, citrusy flavors without getting lost. The two-stage roasting method — vegetables first, fish added partway through — means everything lands on the table perfectly cooked at the same time, no juggling required. Fennel softens and sweetens in the oven in a way that surprises people who think they don't like it, and the reserved fronds scattered over the top at the end add a fresh, anise-y pop that makes the whole plate look like something from a restaurant. Every ingredient here is whole and straightforward, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. Serve it with extra lime wedges and let people squeeze away — it only gets better.
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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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