Pork Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner

Total time1 hr

Prep time15 min

Cook time30 min

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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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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