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

Total time1 hr

Prep time15 min

Cook time30 min

Rice 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, vibrant flavors without any complicated cleanup. Mackerel is a deeply savory, omega-rich fish that takes beautifully to a bright marinade of fresh cilantro, lime juice, cumin, and turmeric — the kind of combination that smells incredible the moment it hits a hot oven. New potatoes roast up golden and creamy alongside caramelized fennel wedges, giving you a complete, satisfying meal all on one pan. Because everything here is built around whole, naturally grain-free ingredients — fresh fish, root vegetables, aromatics, and good olive oil — there's no need to swap or substitute a single thing. The marinade gets pressed right into the flesh side of each fillet, so every bite carries that citrusy, spiced punch all the way through. A final scatter of reserved fennel fronds and a squeeze of lime at the table keeps it feeling fresh and a little restaurant-worthy. This is the kind of recipe that earns a permanent spot in your rotation.

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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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