Directions

1. Preheat oven to 375°F. Line a large baking pan with foil; coat with gluten-free nonstick cooking spray. Cut and discard dark green portion of leeks. Halve leeks lengthwise; rinse well. Cut into 1 1/2-inch slices; place in a large bowl.
2. Add potatoes, 1 tablespoon of the oil, 1 teaspoon of the thyme, and garlic to bowl; toss to coat. Spread vegetables on baking pan. Place pan in oven. Roast 15 minutes, stirring once.
3. Remove pan from oven. Stir vegetables and push to the center of the pan. Place fillets in pan around vegetables; drizzle fillets with remaining 1 teaspoon oil, sprinkle with remaining 1 teaspoon thyme, and freshly ground pepper to taste.
4. Return pan to oven. Roast 10 to 15 minutes or until vegetables are tender and fish flakes easily with a fork. Serve fillets with vegetables.