Gelatin Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners don't get much more vibrant than this one — bold cilantro, bright lime, and warm spices like cumin and turmeric coat skin-on mackerel fillets before everything roasts together with caramelized new potatoes and tender fennel wedges. The marinade comes together in minutes from fresh, whole ingredients, and every single component on this pan is naturally free of animal-derived gelling agents, so there's nothing to second-guess or swap out. Mackerel is a rich, full-flavored fish that stands up beautifully to assertive seasoning, and the high-heat roast at 425°F gives the flesh a gorgeous, flaky texture while the cut sides of the potatoes turn golden and crisp at the edges. Pushing the vegetables to the sides and nestling the fish into the center of the pan means everything finishes at the right moment without any juggling. A squeeze of fresh lime and a scatter of feathery fennel fronds over the top pull the whole dish together with a little brightness right before serving. It's the kind of weeknight dinner that looks and tastes like you put in far more effort than you actually did.
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!