Stuffed Crusted Snapper

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   To make the filling, wash, clean, and cut all vegetables into 1-inch long julienne.
3. 3
   In a large bowl, combine the leeks, mango, grated ginger, zest, bell pepper, and red onion.
4. 4
   For the crust, slice the potatoes into thin slices like chips, and set aside.
5. 5
   Place the vegetables, and lime juice at the end of each fillet, roll up, and secure with toothpicks.
6. 6
   Dust each fillet in flour and lay on a baking sheet.
7. 7
   Cover each fillet with the potato chips, layering the potatoes as close together as possible.
8. 8
   Sprinkle the oil on top of each fillet and bake for 15 to 20 minutes.