- 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.
- 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.
- 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.
- 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.
View all nutritional information
Calories 221, Calories Fat 43, Total Fat 4g, Saturated Fat 0g, Cholesterol 81mg, Sodium 126mg, Carbohydrate 22g, Protein 22g
|Calories (fat) extra||19|
|Total Fat (extra)||7|
|Saturated Fat (extra)||3|
|Vitamin A (extra)||17|
|Vitamin C (extra)||25|