Pecan 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 fillets get coated in a punchy marinade of fresh cilantro, lime juice and zest, garlic, cumin, and turmeric — it's the kind of combination that makes the whole kitchen smell incredible while the oven does the heavy lifting. The potatoes and fennel go in first, roasting until golden-edged and tender, then the fish joins the pan for a final blast of heat until it's perfectly flaky and opaque. Everything comes together on a single tray, which means the flavors mingle beautifully without any extra effort on your part. Tree nut concerns are completely off the table here — every ingredient is straightforward and easy to verify, from the fresh produce to the pantry spices. A squeeze of lime and a scatter of feathery fennel fronds at the end pull the whole dish together with a fresh, herby finish that feels far more restaurant-worthy than the effort involved.
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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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