Shellfish Free Miso-Sesame Mackerel Sheet-Pan Dinner with Fennel & New Potatoes
Total time1 hr 5 min
Prep time15 min
Cook time35 min
4.7(25)
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Learn more →Ingredients
4 servings
For the vegetables
- 1 lb new potatoes, halved
- 1 large fennel bulb, cored and cut into ¾-inch wedges, fronds reserved
- 3 tbsp extra-virgin olive oil, divided
- ½ tsp fine sea salt, divided
- ¼ tsp black pepper
For the glaze
- 2 tbsp white miso paste
- 1 tbsp toasted sesame oil
- 1 tbsp raw honey
- 1 tbsp fresh ginger, finely grated
- 1 tbsp tamari
- 1 tsp rice vinegar
For the fish
- 4 mackerel fillets (about 5–6 oz each), skin-on, pin bones removed
- 1 tbsp sesame seeds
For serving
- 2 scallions (green tops only), thinly sliced
- 1 lemon, cut into wedges
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper.
- 2
Toss the halved new potatoes with 2 tbsp of the olive oil, 1/4 tsp of the salt, and the black pepper on the prepared sheet pan, spreading them cut-side down in a single layer. Roast for 15 minutes, until the cut sides begin to turn golden.
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