Mustard Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are the weeknight hero you didn't know you needed, and this one delivers bold, bright flavors with almost no cleanup. Mackerel is an underrated fish — rich, meaty, and deeply savory — and it takes beautifully to a marinade of fresh cilantro, lime juice, garlic, cumin, and turmeric that gets pressed right into the flesh before roasting. The new potatoes and fennel wedges go into the oven first, giving them time to turn golden and caramelized at the edges before the fish joins the pan for a final quick roast. Everything comes together on one tray, which means the fish picks up those roasted, anise-sweet fennel aromas as it cooks. For anyone navigating a mustard sensitivity, this recipe is genuinely refreshing — no condiments, no spice blends, no store-bought sauces that might sneak in hidden ingredients. Every component is built from scratch using whole spices and fresh aromatics, so you know exactly what's going into the dish. A squeeze of lime over the finished plate ties all the warm, citrusy notes together, and the reserved fennel fronds add a delicate herby finish that makes it feel restaurant-worthy without any extra effort.
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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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