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. 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