Lactose Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners don't get much more vibrant than this one — bold, citrusy, and packed with the kind of flavors that make a weeknight feel like something worth sitting down for. Mackerel is a rich, meaty fish that holds up beautifully to a punchy marinade of fresh cilantro, lime juice and zest, garlic, cumin, and turmeric, with just enough red pepper flakes to keep things interesting. The whole dish is naturally free of dairy in any form, so there's no swapping, substituting, or label-reading required — every single ingredient is clean and straightforward. Roasting the new potatoes and fennel first gives them time to caramelize at the edges before the fish joins the pan, which means you get golden, tender vegetables and perfectly flaky mackerel without babysitting two separate pans. Fennel might sound fancy, but it softens into something almost sweet in the oven, and it pairs surprisingly well with the brightness of the lime. A handful of reserved fennel fronds scattered over the top at the end adds a fresh, herby finish that makes the whole plate look as good as it tastes. This is the kind of recipe that earns a permanent spot in the rotation.
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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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