Oats Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners don't get much more vibrant than this one — bold cilantro-lime marinade, golden roasted new potatoes, and caramelized fennel wedges all coming together in a single pan. Mackerel is an underrated weeknight hero: rich, meaty, and deeply flavorful, it stands up beautifully to the brightness of fresh lime juice, zest, and a hit of cumin and turmeric. The marinade is built entirely from fresh herbs, citrus, and spices, so there's nothing hidden to worry about — every ingredient is exactly what it looks like. Roasting the potatoes and fennel first gives them a head start so everything finishes at the same time, with the fish staying tender and flaky rather than overdone. The fennel softens into something almost sweet against the bold spice of the marinade, and those reserved fronds scattered on top at the end add a fresh, anise-y finish that makes the whole plate feel restaurant-worthy. A squeeze of lime right before eating ties it all together and cuts through the richness of the fish perfectly. This is the kind of dinner that looks impressive but asks very little of you.
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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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