MSG Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are weeknight heroes, and this one delivers bold, bright flavors without a single packet of seasoning or store-bought sauce to worry about. That matters because processed flavor boosters — spice blends, marinades, and even some canned goods — are common hiding spots for added glutamates, so cooking from scratch with whole ingredients is the cleanest path forward. Here, the marinade is built entirely from fresh cilantro, real lime juice and zest, minced garlic, cumin, and turmeric, giving the mackerel a punchy, aromatic crust that tastes anything but plain. Mackerel is a rich, meaty fish that stands up beautifully to bold seasoning, and roasting it skin-side down over caramelized new potatoes and tender fennel wedges means every component picks up a little of that citrusy, spiced goodness. The fennel softens and sweetens in the oven while the potatoes go golden at the edges — simple vegetables doing exactly what they do best. A final scatter of reserved fennel fronds and a squeeze of fresh lime at the table keeps everything tasting lively and fresh. It's a complete, satisfying meal that comes together on one pan with nothing processed in sight.
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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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