Nitrate & Nitrite Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners don't get much more vibrant than this one — bold citrus, warm spice, and tender roasted vegetables all coming together on a single pan with almost no cleanup. Mackerel is a naturally rich, oily fish that carries big flavors beautifully, and here it's coated in a punchy marinade of fresh cilantro, lime juice, garlic, cumin, and turmeric that perfumes the whole kitchen as it roasts. Because every ingredient is whole and unprocessed — fresh herbs, real citrus, spices straight from the jar — there's no need to scrutinize labels for hidden curing agents or preservatives that sneak into so many packaged proteins and seasonings. The new potatoes and fennel go into the oven first, getting golden and caramelized at the edges before the fish even touches the pan, so everything finishes at exactly the right moment. A scatter of reserved fennel fronds and a squeeze of fresh lime at the end keeps the whole plate feeling bright and alive. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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