Chicken Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are a weeknight lifesaver, and this one delivers serious flavor without any fuss. Skin-on mackerel fillets get a punchy marinade of fresh cilantro, lime juice and zest, garlic, cumin, turmeric, and a pinch of red pepper flakes — bold, bright, and deeply aromatic. While the fish soaks up all that goodness, new potatoes and fennel wedges are already in the oven getting golden and caramelized at the edges. Everything comes together on a single pan, so cleanup is minimal and the flavors meld beautifully as the mackerel roasts alongside the vegetables. Mackerel is an underrated fish that holds up wonderfully to strong seasonings, and the citrus-herb marinade cuts right through its richness in the best possible way. A scatter of reserved fennel fronds and a squeeze of fresh lime at the end ties the whole dish together with a little freshness. It's the kind of meal that looks and tastes like you put in way more effort than you actually did.
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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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