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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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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