Chestnut Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are the weeknight hero nobody talks about enough, and this one delivers serious flavor with minimal cleanup. Mackerel is a bold, oily fish that holds up beautifully to a bright cilantro-lime marinade packed with cumin, turmeric, garlic, and a hint of red pepper flakes — the kind of combination that makes the whole kitchen smell incredible. The fish gets laid over a bed of golden-edged new potatoes and caramelized fennel wedges, which roast together in a single pan so every component picks up a little of that savory, citrusy magic. Because everything here is built from whole, straightforward ingredients — fresh herbs, citrus, spices, olive oil, and produce — there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. The fennel is a quiet star: its anise-like sweetness mellows in the oven and pairs surprisingly well with the lime zest and fresh cilantro scattered over the top at the end. It's a complete, satisfying dinner that feels restaurant-worthy but comes together on one pan in under an hour.
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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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