Pescatarian Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners don't get much more satisfying than this one — bold, bright, and built around a fish that genuinely delivers on flavor. Mackerel is an underrated weeknight hero, with rich, meaty flesh that stands up beautifully to the punchy cilantro-lime marinade packed with cumin, turmeric, and a hit of red pepper flakes. The vegetables go into the oven first, giving the new potatoes time to turn golden at the edges and the fennel wedges a chance to soften and caramelize before the fish even touches the pan. That two-stage roasting approach is what makes everything land perfectly at the same time — no overcooked fish, no underdone potatoes. The marinade clings to the flesh side of each skin-on fillet and infuses every bite with garlicky, citrusy depth that makes this feel far more involved than it actually is. A squeeze of fresh lime and a scatter of feathery fennel fronds at the end pull the whole dish together with a little brightness and color. It's the kind of meal that looks impressive on the plate but only requires one pan and a handful of fresh ingredients to pull off.
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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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