Cinnamon Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners earn their reputation for a reason — one pan, minimal cleanup, and maximum flavor payoff. This one delivers on all fronts, pairing rich, skin-on mackerel fillets with caramelized new potatoes and tender fennel wedges that turn sweet and golden at the edges after a hot roast. The marinade is bright and bold, built from fresh cilantro, lime juice and zest, garlic, cumin, and turmeric, so every bite of fish carries a punch of herby citrus warmth. Mackerel is an underrated weeknight hero — it's deeply savory, holds up beautifully to high heat, and flakes into gorgeous, meaty pieces that pair perfectly with the anise-y softness of roasted fennel. For anyone navigating a spice sensitivity around cinnamon, this recipe is a genuinely satisfying find because the seasoning is layered and complex without ever going near that particular spice. The fennel fronds scattered over the top at the end add a fresh, feathery finish that makes the whole plate look like something from a coastal bistro. Squeeze a lime wedge over everything right before eating and you'll wonder why you don't make sheet pan fish more often.
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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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