1) Put 2 tablespoons of the light olive oil into a large skillet over medium-high heat. Add the garlic and cook until it sizzles; then add the leeks. Cook, stirring occasionally, until the leeks begin to soften, about 3 minutes. Add the mushrooms and snap peas (or any vegetables of your choice) to the skillet. Stir for a minute or two and then lay the fish fillets on top of the vegetables. Add thyme and the diced fire-roasted tomatoes with the juice (or about 3 tablespoons of liquid like stock, wine or even water if you prefer). Reduce the heat to a medium-low, and cover the entire pan tightly to steam the fish. Continue to steam until the fillets are opaque and are easily pierced with a knife (about 10 minutes depending on the thickness of the fish). Season with salt and pepper to taste. Discard thyme twigs while you transfer the fish and vegetables to a serving plate. Serve immediately so snap peas don't lose their bright green color. Enjoy!