Soy Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners are a weeknight lifesaver, and this one delivers serious flavor with almost no cleanup. Mackerel fillets get a bright, punchy marinade of fresh cilantro, lime juice and zest, garlic, cumin, and turmeric — then they're laid right over golden new potatoes and caramelized fennel wedges for the final stretch in a hot oven. The result is tender, flaky fish with a fragrant herb crust and vegetables that are crispy at the edges and silky in the middle. Every single ingredient here is naturally free of soy, so there's no need to scrutinize labels or swap anything out — just cook. Mackerel is an underrated weeknight fish: it's bold enough to stand up to that zesty marinade and cooks in under 12 minutes once the vegetables have had their head start. The fennel fronds scattered over the top at the end add a fresh, anise-y finish that makes the whole plate look and taste like something from a coastal bistro. Squeeze a lime wedge over everything right before you eat and you'll wonder why you don't make sheet pan fish more often.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!