Hazelnut Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners don't get much more vibrant than this one — bold citrus, warm spice, and tender fish all coming together on a single pan with minimal cleanup. Mackerel is an underrated weeknight hero, rich and flavorful enough to stand up to a punchy marinade of fresh cilantro, lime juice, cumin, and turmeric that gets pressed right into the flesh before roasting. The new potatoes and fennel go into the oven first, giving them time to caramelize at the edges before the fish joins the party, so everything finishes at just the right moment. Fennel might sound fancy, but it softens beautifully in the oven and its feathery fronds make a gorgeous, no-effort garnish at the end. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, whole-food cooking. A squeeze of fresh lime over the finished plate ties all those warm, earthy spices back to the bright citrus in the marinade, and the result tastes like something you'd order at a coastal restaurant. It's the kind of meal that looks impressive but asks very little of you.
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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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