High Fructose Corn Syrup Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are a weeknight lifesaver, and this one delivers bold, restaurant-worthy flavor without a single processed shortcut. Every ingredient here is whole and real — fresh lime juice, cilantro, garlic, and a warm spice blend of cumin and turmeric coat the mackerel in a marinade that's bright, earthy, and just a little bit spicy. That matters because so many bottled sauces, marinades, and even seasoning blends sneak in high fructose corn syrup, making something as simple as a fish dinner feel like a label-reading marathon. Here, you're building all the flavor yourself from scratch, so there's nothing hidden and nothing to second-guess. The fennel and new potatoes roast until golden and tender, picking up all those herby, citrusy drippings from the fish as everything finishes together on the same pan. Mackerel is a rich, meaty fish that stands up beautifully to bold seasoning, and the fennel fronds scattered over the top at the end add a fresh, anise-y finish that makes the whole plate feel a little fancy. It's the kind of dinner that looks like you tried much harder than you actually did.
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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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