Ginger Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are a weeknight lifesaver, and this one delivers serious flavor without a single drop of ginger anywhere in the mix. Mackerel is a bold, meaty fish that holds up beautifully to high-heat roasting, and the cilantro-lime marinade — built with fresh lime juice, zest, garlic, cumin, and turmeric — gives it a bright, herbaceous punch that feels anything but plain. The new potatoes and fennel go into the oven first, getting golden and caramelized at the edges before the fish even joins the party, so everything finishes at exactly the right moment. Many spice blends and store-bought marinades sneak in dried ginger as a background note, but here you control every ingredient, and the cumin and turmeric carry more than enough warmth and depth on their own. Pressing the marinade onto the flesh side of each fillet and letting it rest while the vegetables roast is a small step that makes a big difference — the flavors really sink in. A squeeze of fresh lime over the finished plate and a scatter of feathery fennel fronds tie the whole thing together in a way that looks far more impressive than the effort involved.
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!