Citric Acid Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners don't get much more vibrant than this one — bold marinade, tender roasted vegetables, and flaky fish all coming together on a single pan with minimal cleanup. The marinade is built from fresh cilantro, lime juice and zest, garlic, cumin, turmeric, and a pinch of red pepper flakes, giving the mackerel a bright, herby crust that smells incredible the moment it hits the oven. Mackerel is a rich, meaty fish that holds up beautifully to bold seasoning, and the lime here is squeezed fresh rather than sourced from any processed or additive-laden bottled product — so you stay in full control of every ingredient on the pan. The new potatoes and fennel roast until golden and caramelized, picking up all those savory drippings from the fish during the final stretch. Citric acid is a sneaky additive that shows up in everything from canned vegetables to bottled marinades, but this recipe relies entirely on whole, unprocessed ingredients so there's nothing hidden to worry about. Fennel fronds scattered over the top at the end add a fresh, anise-scented finish that makes the whole plate look like something from a restaurant. It's a weeknight dinner that genuinely earns its place in the regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!