Fennel-and-Grapefruit-Rubbed Snapper

• 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

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.

fennel bulbs, extravirgin olive oil, thyme, red pepper, kosher salt, black pepper, red snapper, fennel seeds, pink grapefruit

Taken from www.foodandwine.com/recipes/fennel-and-grapefruit-rubbed-snapper (may not work)