Preheat oven to 350 degrees.
Season snapper fillets evenly with salt, pepper and half of the crushed fennel seed; place them in a lightly-oiled baking dish.
In a medium bowl, combine remaining ingredients (garlic through tomato sauce) along with remaining crushed fennel seed; pour sauce over the fish.
Cover with foil and bake for 8 to 12 minutes or until fish flakes easily when tested with a fork.