Sesame Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are a weeknight lifesaver, and this one delivers bold, restaurant-worthy flavor with almost no cleanup. Mackerel fillets get coated in a vibrant marinade of fresh cilantro, lime juice and zest, garlic, cumin, and turmeric — a combination that cuts right through the fish's natural richness and makes every bite feel bright and alive. The skin-on fillets roast directly over a bed of golden new potatoes and caramelized fennel wedges, so the whole meal comes together on a single pan in under an hour. Mackerel is an underrated weeknight fish — deeply savory, sustainably abundant, and it holds up beautifully to bold spicing without falling apart. Every ingredient here is straightforward and naturally free of sesame in any form, so there's no need to scrutinize labels or worry about hidden tahini or sesame oil sneaking into a sauce. A squeeze of lime and a scatter of feathery fennel fronds at the end tie everything together with a freshness that makes the dish feel far more effortful than it actually is. If you've been sleeping on mackerel, this is the recipe that will change your mind.
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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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