Pork Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners don't get much more vibrant than this one. Mackerel fillets get a bold marinade of fresh cilantro, lime juice and zest, garlic, cumin, and turmeric — a combination that's bright, aromatic, and just a little spicy from the red pepper flakes. Meanwhile, halved new potatoes and fennel wedges roast until golden and tender, picking up a subtle sweetness that plays beautifully against the punchy fish. The whole thing comes together on a single pan, which means minimal cleanup and maximum flavor payoff. Mackerel is a rich, meaty fish that holds up perfectly to high-heat roasting, so the flesh stays moist and flaky while the marinade caramelizes slightly at the edges. Everything here is straightforward pantry and produce — olive oil, citrus, spices, fresh herbs — so there's nothing to second-guess when it comes to what's actually in your meal. Finish with a squeeze of lime and a scatter of reserved fennel fronds, and you've got a dinner that looks and tastes far more impressive 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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