Wheat 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. Skin-on mackerel fillets get a vibrant marinade of fresh cilantro, lime juice, lime zest, garlic, cumin, and turmeric — a combination that cuts right through the fish's rich, savory depth. While the new potatoes and fennel wedges roast until golden and caramelized at the edges, the marinade has just enough time to soak into the flesh before everything comes together in one final blast of heat. Every single ingredient here is naturally free of wheat, so there's no need to audit labels or swap anything out — it just works as written. Mackerel is an underrated weeknight fish, and paired with the anise-sweet fennel and creamy potatoes, it feels far more special than the effort involved. A squeeze of fresh lime and a scatter of feathery fennel fronds over the top finish the whole thing off beautifully. This is the kind of meal that makes you wonder why you ever stressed about keeping dinner interesting.
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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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