Mushroom Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners don't get much more vibrant than this one — mackerel fillets coated in a bright cilantro-lime marinade, roasted alongside caramelized fennel wedges and golden new potatoes. The marinade is built from fresh cilantro, lime juice and zest, garlic, cumin, turmeric, and a pinch of red pepper flakes, so every bite of fish carries serious depth without relying on anything processed or hard to track down. Mackerel is an underrated weeknight hero: rich, meaty, and quick-cooking, it only needs 8 to 12 minutes in a hot oven to turn perfectly opaque and flaky. The vegetables get a head start at 425°F, giving the potatoes time to crisp at the edges and the fennel time to soften and sweeten before the fish even hits the pan. Everything finishes together on a single sheet, which means minimal cleanup and maximum flavor. A scatter of reserved fennel fronds and a squeeze of fresh lime over the top pulls the whole dish together with a clean, herby finish. For anyone navigating a diet that rules out fungi, this recipe is naturally in the clear — every ingredient is straightforward, with no sauces, broths, or seasonings that typically sneak in unwanted extras.
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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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