Gluten Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are a weeknight lifesaver, and this one brings serious bold flavor to the table with almost no fuss. Skin-on mackerel fillets get a vibrant marinade of fresh cilantro, lime juice and zest, garlic, cumin, and turmeric — a combination that's bright, earthy, and just a little spicy from the red pepper flakes. The fish rests on a bed of golden new potatoes and caramelized fennel wedges, all roasted together on a single pan so cleanup is minimal and every component picks up a little of that savory, citrusy energy. Because every ingredient here is naturally free of gluten — whole fish, fresh vegetables, herbs, and spices — there's nothing to swap or second-guess, which makes this a genuinely stress-free option for anyone navigating grain sensitivities. The key is letting the vegetables get a head start in the oven so they're perfectly tender by the time the mackerel goes in, ensuring nothing is overcooked or underdone. A final scatter of reserved fennel fronds and a squeeze of fresh lime over the top pulls the whole dish together with a fresh, restaurant-worthy finish.
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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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