Fructose Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are a weeknight lifesaver, and this one delivers bold, bright flavors without a single ingredient that should raise concerns for anyone managing fructose sensitivity. Mackerel is a rich, meaty fish that holds up beautifully in a hot oven, and the marinade — built from fresh cilantro, lime juice, garlic, cumin, and turmeric — gives every fillet a deeply savory, citrusy crust that smells incredible as it roasts. New potatoes and fennel go into the oven first, getting golden and tender at the edges before the fish even hits the pan, so everything finishes at exactly the right moment. Fennel can feel like an intimidating vegetable, but roasting it low and slow transforms it into something soft, slightly sweet, and completely irresistible alongside the bold spiced fish. The ingredient list is clean and straightforward — whole vegetables, fresh herbs, olive oil, and spices — so there's no need to scrutinize labels or worry about hidden additives that can sneak fructose into an otherwise safe meal. A squeeze of lime over the finished plate ties everything together and makes it feel restaurant-worthy with almost no extra effort.
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!