Lupin Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are the weeknight hero you keep coming back to, and this one delivers serious flavor with minimal cleanup. Mackerel is a bold, rich fish that holds up beautifully to a punchy marinade of fresh cilantro, lime juice, cumin, and turmeric — the kind of combination that makes the whole kitchen smell incredible while the oven does the heavy lifting. The new potatoes roast until golden at the edges, and the fennel wedges soften into something almost sweet and caramelized, giving you two very different textures on the same pan. Everything here is built from whole, straightforward ingredients — fresh herbs, citrus, spices, olive oil, and fish — so there's no need to scrutinize labels or worry about hidden additives that can sneak into processed pantry staples. The marinade gets pressed right onto the flesh side of each fillet and has a few minutes to work its magic before the fish even hits the oven, which means every bite is deeply seasoned rather than just surface-flavored. A final scatter of reserved fennel fronds and a squeeze of lime at the table keeps things bright and fresh. It's the kind of dinner that looks far more impressive than the effort it actually takes.
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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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