Seed Oil Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are already a weeknight hero, but this one earns extra points for the bold, bright flavors packed into every bite. Skin-on mackerel fillets get a vibrant marinade of fresh cilantro, lime juice and zest, garlic, cumin, and turmeric — a combination that perfumes the whole kitchen as it roasts. The fish goes onto the pan alongside caramelized new potatoes and tender fennel wedges, all cooked in nothing but extra-virgin olive oil, which is exactly what makes this recipe a clean win for anyone avoiding industrially processed seed oils. No canola, no soybean oil, no mystery blends — just honest ingredients doing honest work. The fennel softens and sweetens in the oven while the potatoes get golden at the edges, and the mackerel turns opaque and flaky in under twelve minutes. A final scatter of reserved fennel fronds and a squeeze of fresh lime tie everything together with a little herby freshness. It's the kind of meal that looks and tastes like you put in serious effort, even though one pan and one bowl did most of the heavy lifting.
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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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