Honey 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 built from fresh cilantro, lime juice and zest, garlic, cumin, turmeric, and a pinch of red pepper flakes. The vegetables go in first, giving the new potatoes and fennel wedges time to caramelize and soften before the fish even hits the pan — a smart sequencing trick that means everything finishes at the same time. Because every ingredient here is a whole, unprocessed food, there's no need to scan labels for hidden sweeteners that can sneak into bottled marinades or spice blends. The marinade is entirely savory and bright, relying on lime and fresh herbs for its lift rather than anything sweet. Fennel fronds scattered over the top at the end add a fresh, anise-y finish that makes the whole plate feel a little more special than your average weeknight dinner. Serve it straight from the pan with extra lime wedges and you've got a genuinely impressive meal that 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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