Pistachio Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are the weeknight hero nobody talks about enough, and this one delivers serious flavor with almost zero fuss. Mackerel fillets get coated in a bright, herby marinade built from fresh cilantro, lime juice and zest, garlic, cumin, and turmeric — bold enough to stand up to the fish's rich, meaty flesh without overpowering it. The vegetables roast first so the potatoes get that golden, caramelized edge and the fennel turns silky and sweet before the fish even hits the pan. Everything comes together on a single tray, which means less cleanup and more time actually enjoying dinner. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nuts — every ingredient is a straightforward pantry staple or fresh produce item, so there's nothing to second-guess. A squeeze of lime and a scatter of feathery fennel fronds at the end pull the whole dish together with a freshness that makes it feel almost restaurant-worthy. It's the kind of meal 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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