Paraben Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are a weeknight lifesaver, and this one brings serious bold flavor to the table with almost no fuss. Mackerel fillets get a vibrant marinade of fresh cilantro, lime juice and zest, garlic, cumin, and turmeric that soaks right into the flesh while the potatoes and fennel do their first round in the oven — smart, efficient, and deeply satisfying. The fennel caramelizes into tender, slightly sweet wedges, the new potatoes turn golden at the edges, and the fish comes out flaky and fragrant with just enough heat from the red pepper flakes. Everything on this ingredient list is a whole, recognizable food — no preservatives, no synthetic additives, no mystery compounds hiding in a sauce packet or spice blend. That matters a lot when you're trying to keep your plate clean and your pantry transparent. A squeeze of fresh lime and a handful of feathery fennel fronds at the end pull the whole dish together with brightness and color. It's the kind of meal that looks like you spent way more time on it 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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