Preheat oven to 425F
Place sliced potatoes and leeks in a medium bowl and toss with olive oil
, salt, pepper and lemon zest. Place on a parchment
in a single layer in the oven. Bake for 20 minutes, tossing halfway through.
Add the fish to the same bowl, drizzle with oil, salt, pepper and remaining lemon zest and toss to coat all sides. Set aside.
Make the dill oil by mixing ingredients together in a small bowl.
Once the potatoes are fork tender ( after about 20 minutes) lay the fish over top and place it back in the oven.
Bake for 8-10 minutes or until fish is cooked to desired doneness.
Divide the leeks and potatoes among two bowls, top with the fish and spoon the flavorful dill oil over top. Scatter with fresh dill sprigs.