Mediterranean Diet Friendly Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Mackerel is one of those deeply satisfying, omega-rich fish that fits beautifully into a Mediterranean-style way of eating, and this sheet pan dinner makes the most of every bite. The fillets get a bold marinade of fresh cilantro, lime juice and zest, garlic, cumin, and turmeric — a bright, herbaceous coating that clings to the flesh and perfumes the whole kitchen as it roasts. Meanwhile, new potatoes and fennel wedges go into the oven first, getting golden and caramelized at the edges before the fish even hits the pan. Everything comes together on a single sheet, which means minimal cleanup and maximum flavor payoff. The combination of heart-healthy olive oil, fresh aromatics, and oily fish checks every box for this style of cooking without requiring any specialty ingredients or complicated technique. A final scatter of reserved fennel fronds and a squeeze of lime over the top keeps things fresh and vibrant on the plate. It's the kind of weeknight dinner that looks and tastes like you put in far more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!