Celery Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are a weeknight lifesaver, and this one delivers serious flavor with minimal cleanup. Mackerel fillets get coated in a bright, herby marinade built from fresh cilantro, lime juice and zest, garlic, cumin, and turmeric — a combination that cuts right through the richness of the fish and makes every bite feel alive. The skin-on fillets roast alongside golden new potatoes and caramelized fennel wedges, so the whole meal comes together on a single pan in under an hour. Fennel can sometimes get overlooked, but roasting it at high heat transforms it into something sweet and tender that pairs beautifully with the citrusy, spiced fish. The marinade does double duty here — it seasons the mackerel while the vegetables get their head start in the oven, so nothing is rushed and everything finishes at just the right moment. A scatter of reserved fennel fronds and a squeeze of fresh lime at the end keeps the whole dish feeling fresh and restaurant-worthy. If you've been looking for a bold, satisfying fish dinner that skips any problematic produce without sacrificing depth, this one checks every box.
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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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