Ingredients Seafood Fish Fennel-and-Grapefruit-Rubbed Snapper 4.0 (1) 1 Review 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on March 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 45 mins Yield: 4 Ingredients 3 fennel bulbs, cut into 3/4-inch wedges 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil 1 1/2 teaspoons chopped thyme 1/4 teaspoon crushed red pepper Kosher salt Black pepper Two 12-ounce red snapper fillets 2 teaspoons crushed fennel seeds 1/2 teaspoon finely grated grapefruit zest 1 pink grapefruit, peeled and supremed Directions 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. 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. 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. Rate it Print