Fennel-and-Grapefruit-Rubbed Snapper Recipe

Name: Fennel-and-Grapefruit-Rubbed Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Preheat the oven to 400.
2
On a rimmed baking sheet, toss the fennel, 1/4 cup of oil, the thyme and crushed red pepper.
3
Season with salt and black pepper.
4
Roast for about 20 minutes, until just tender.
5
Gently curl 1 snapper fillet over the edge of a ceramic baking dish, skin side up.
6
Make 5 or 6 slashes in the fillet.
7
Repeat with the remaining fillet.
8
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.
9
Arrange the snapper skin side up on the fennel.
10
Roast for about 8 minutes, until the fish is just cooked through.
11
Serve the fish and fennel with the grapefruit sections.

150

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Fennel-and-Grapefruit-Rubbed Snapper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel-and-Grapefruit-Rubbed Snapper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions