Walnut Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners don't get much more vibrant than this one — golden-edged new potatoes, caramelized fennel wedges, and bold, herb-marinated mackerel all coming together on a single pan with barely any cleanup. The marinade is the real star here: fresh cilantro, lime juice and zest, garlic, cumin, and turmeric pressed right into the flesh of the fish, building layers of bright, warm flavor before the fillets even hit the oven. Mackerel is an underrated weeknight hero — rich, meaty, and perfectly suited to high-heat roasting — and the citrusy marinade cuts right through its natural depth without overpowering it. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out; it's straightforwardly safe and satisfying from start to finish. The fennel softens beautifully alongside the potatoes during the first roast, picking up a subtle sweetness that plays off the lime and spice in the fish. Finishing the whole thing with a squeeze of fresh lime and a scatter of feathery fennel fronds makes it feel like something you'd order at a coastal restaurant — not something you threw together on a Tuesday night.
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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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