Serves 2

Ingredients

• 1½ pound whole white-fleshed fish, i.e.-branzino, red snapper, striped bass, grouper, gutted and scaled
• 1 lemon, sliced into 8 thin disks
• 4 sprigs fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground white pepper
• ¼ pound baby leeks, root ends and tops trimmed
• 6 tablespoons extra-virgin olive oil

Procedure

1. Preheat the oven to 400°F.
2. Set the lid of the Emeril's 4-in-1 Smoker over high heat with the grill grates facing up.
3. While the grill heats, place 2 slices of lemon and the thyme in the cavity of the fish. Season the fish with the salt and pepper both inside and out, and toss the remaining lemon slices and the leeks in a medium bowl.
4. Drizzle the lemon and leeks with 1 tablespoon of the olive oil. Pour 1½-tablespoons of olive oil on either side of the fish. Place the fish on the hot grill, and surround with the lemon slices around it on the grill. Place the leeks on top of the lemon slices and cook until the fish is marked, about 3 minutes.
5. Use a large metal spatula to turn the fish, lemons and leeks over, and place the grill in the oven until the fish is cooked through, about 12 minutes. Remove from the oven and drizzle with the remaining 2 tablespoons of oil. Serve while hot with steamed rice, pasta or couscous.

Author, Emeril Lagasse. Recipe provided by Emeril Lagasse and Emeril's Food of Love Productions, LLC.