Dairy Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are a weeknight lifesaver, and this one delivers bold, vibrant flavors without a drop of dairy anywhere in sight. Mackerel is an underrated fish — rich, meaty, and deeply savory — and it takes beautifully to the bright cilantro-lime marinade packed with cumin, turmeric, and a little heat from red pepper flakes. The new potatoes and fennel wedges go into the oven first, roasting until golden and caramelized at the edges, then the marinated fillets join the pan for a final blast of heat that leaves the flesh perfectly opaque and flaky. Because everything is built from whole, fresh ingredients — olive oil, citrus, garlic, herbs, and spices — there's no need to scan labels or worry about hidden dairy sneaking in through a sauce or seasoning blend. The fennel fronds scattered over the top at the end add a fresh, anise-scented finish that makes the whole plate feel restaurant-worthy. Cleanup is minimal, the flavors are anything but, and a squeeze of lime right before eating ties every element together in the best possible way.
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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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