Stuffed Crusted Snapper

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.