Shellfish Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are a weeknight hero, and this one delivers serious flavor with minimal cleanup. Mackerel is a bold, meaty fish that holds up beautifully to a punchy marinade of fresh cilantro, lime juice, cumin, and turmeric — the kind of combination that makes the whole kitchen smell incredible while the oven does the heavy lifting. The new potatoes and fennel wedges get a head start in the oven, turning golden and caramelized at the edges before the fish even hits the pan, so everything finishes at exactly the right moment. Pressing that herb-and-spice marinade onto the flesh side of each skin-on fillet means every bite is fragrant and deeply seasoned without any fuss. For anyone navigating shellfish concerns, this dish is a genuinely satisfying way to get all the satisfaction of a restaurant-quality seafood dinner using straightforward, easy-to-verify ingredients. The reserved fennel fronds and a squeeze of fresh lime at the end brighten everything up and make the plate look as good as it tastes. It's 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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