Macadamia 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 almost no cleanup. Mackerel fillets get a bright, punchy marinade of fresh cilantro, lime juice and zest, garlic, cumin, and turmeric — a combination that cuts right through the fish's natural richness and makes every bite feel alive. Meanwhile, halved new potatoes and fennel wedges roast until golden and caramelized at the edges, filling out the pan with hearty, aromatic vegetables that complement the fish beautifully. The whole thing comes together in a single oven run, with the vegetables getting a head start before the fillets join the pan for a quick final roast. Tree nut concerns are completely off the table here — every ingredient is straightforward pantry and produce staple, so there's no need to scrutinize labels or worry about hidden additions. Finishing with a squeeze of fresh lime and a scatter of feathery fennel fronds makes it look like something you'd order at a coastal restaurant, even though it came together in your own kitchen.
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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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