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

Total time1 hr

Prep time15 min

Cook time30 min

Rye 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 bold, vibrant flavor with almost no cleanup. Mackerel fillets get a punchy marinade of fresh cilantro, lime juice and zest, garlic, cumin, and turmeric that soaks into the flesh while golden new potatoes and caramelized fennel wedges finish their first round in a hot oven. The result is a beautifully layered plate — earthy, citrusy, and just a little smoky from the spices — with the kind of depth that makes it feel far more involved than it actually is. For anyone navigating grain sensitivities, this recipe is naturally free of rye and any grain-based fillers or thickeners, relying entirely on fresh produce, fish, and pantry spices to build its flavor. There's no breadcrumb topping, no flour-dusted coating, and no hidden starch to second-guess — just clean, whole ingredients doing all the heavy lifting. The fennel softens and sweetens as it roasts, playing beautifully against the bright lime and the richness of the skin-on mackerel. A final scatter of reserved fennel fronds and a squeeze of fresh lime over the top ties everything together with a pop of color and freshness that makes this dish look as good as it tastes.

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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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