Whole Grilled Bass with Olives, Onion, and Artichoke

Ingredients

• [[{{1 tablespoon}} olive oil]]
• [[{{5}} medium fresh oregano sprigs]]
• [[{{7}} fresh thyme sprigs]]
• [[Freshly ground black pepper]]
• [[Kosher salt]]
• [[{{1}} (2- to 2-½-pound) cleaned and gutted whole striped bass, black sea bass, snapper, or barramundi (from a 3- to 3-½-pound whole uncleaned fish)]]
• For the fish::
• + 11 more ingredients
• • [[Freshly ground black pepper]]
  • [[Kosher salt]]
  • [[{{1 teaspoon}} finely chopped fresh thyme leaves]]
  • [[{{1 teaspoon}} finely chopped fresh oregano leaves]]
  • [[{{2}} medium lemons]]
  • [[Vegetable oil, for coating the grill, skewers, and lemon halves]]
  • [[{{¾ cup}} pitted kalamata olives]]
  • [[{{1}} medium red onion, cut into quarters and the layers separated]]
  • [[{{1}} (14-ounce) jar marinated artichoke halves, drained]]
  • [[{{6}} (10-inch) metal or wooden skewers (soak wooden skewers in warm water for 30 minutes to avoid burning on the grill)]]
  • For the topping::

For the topping: Heat an outdoor grill to medium high (about 400°F to 450°F). While the grill is heating, prepare the skewers: Thread an equal number of the artichokes onto 2 skewers. Thread an equal amount of onion onto 2 more skewers, leaving about 1/4 inch of space in between the pieces....

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