Tree Nut Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners don't get much more vibrant than this one — bold citrus, warm spice, and tender fish all coming together on a single pan with minimal cleanup. Mackerel is an underrated weeknight hero, rich and flavorful enough to stand up to a punchy marinade of fresh cilantro, lime juice, garlic, cumin, and turmeric that gets pressed right into the flesh before roasting. The new potatoes and fennel go into the oven first, getting golden and caramelized at the edges before the fish joins them for a final blast of heat — a simple two-stage method that means everything finishes perfectly at the same time. Every ingredient here is naturally free of tree nuts, so there's no need to audit labels or swap anything out; the dish is exactly as written, no modifications required. The anise-y sweetness of roasted fennel plays beautifully against the lime-forward marinade, and a scatter of reserved fennel fronds at the end adds a fresh, herby finish that makes the whole plate look like it came from a restaurant. Serve it with extra lime wedges and you've got a bright, satisfying dinner that feels special without demanding much from your evening.
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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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