© John Kernick
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

F&W’s Justin Chapple rubs a supertasty mix of crushed fennel seeds and grapefruit zest onto snapper before baking it on a bed of sweet roasted fennel.  Slideshow: More Seafood Recipes

How to Make It

Step 1    

Preheat the oven to 400°. On a rimmed baking sheet, toss the fennel, 1/4 cup of oil, the thyme and crushed red pepper. Season with salt and black pepper. Roast for about 20 minutes, until just tender.

Step 2    

Gently curl 1 snapper fillet over the edge of a ceramic baking dish, skin side up. Make 5 or 6 slashes in the fillet. Repeat with the remaining fillet.


Step 3    

In a bowl, whisk the remaining 1 1/2 tablespoons of oil, the fennel seeds and zest and rub all over the fillets and in the slashes; season with salt and pepper. Arrange the snapper skin side up on the fennel. Roast for about 8 minutes, until the fish is just cooked through. Serve the fish and fennel 
with the grapefruit sections.


Suggested Pairing

Wine: Citrusy, medium-bodied white Bordeaux.

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