Smoked Flounder with Lemon and Dill

Preheat your smoker to a high temperature, approximately 350 degrees Fahrenheit (175 degrees Celsius). Alternatively, if you don't have a smoker, set up your grill for indirect heat. If you're using a gas grill, it's best to look elsewhere for this recipe.

Rinse and clean a fresh flounder under cold water, leaving the head intact for aesthetic purposes. Using a sharp knife, create 3 or 4 diagonal cuts on the body of the fish, making sure they're large enough to accommodate lemon slices. Slice half of a lemon into thin pieces and apply a light layer of olive oil to the fish, followed by a squeeze of lemon juice and a sprinkle of black pepper. Press 1 tablespoon of fresh dill into the cuts on the body, and insert lemon slices firmly. Place the fish on a large sheet of aluminum foil, folding the sides upwards to create a packet that can be sealed.

Carefully place the fish on the grill or smoker, and sprinkle a couple of handfuls of soaked wood chips over the coals. Close the lid to allow the fish to absorb the smoky flavors for about 10 minutes. Once the fish has absorbed the smoke, you can seal it in its packet and move to direct heat if desired. However, I prefer to continue smoking the fish until it's cooked through. When the fish is done, the flesh should flake easily with a fork.

Remove the fish from the grill using the foil as a makeshift handle, and garnish with the remaining fresh dill.