Emulsifier Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners don't get much more vibrant than this one — mackerel fillets draped in a bright cilantro-lime marinade, roasted alongside caramelized fennel wedges and golden new potatoes. The marinade is built entirely from whole, recognizable ingredients: fresh herbs, citrus juice and zest, garlic, cumin, turmeric, and a pinch of red pepper flakes — nothing processed, nothing with a hidden additive list to decode. That matters more than you might think, because emulsifiers have a way of sneaking into bottled sauces, spice blends, and pre-made marinades that seem perfectly innocent on the shelf. Here, everything comes together in a single bowl with ingredients you can see and trust. The mackerel roasts skin-side down in the center of the pan while the fennel and potatoes finish crisping at the edges, so the whole meal lands on the table at once with minimal cleanup. A squeeze of fresh lime and a scatter of feathery fennel fronds at the end bring the whole thing to life. It's weeknight-easy but genuinely impressive — the kind of dinner that makes you wonder why you ever reached for a packet sauce in the first place.
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!