Instructions: Preheat the grill. Rub the entire fish with the olive oil. Season with the Herbs De Provence.

For the tapenade: In a food processor, combine all the ingredients. Puree the mixture until smooth. Place the fish on the hot grill. Grill the fish for 4 minutes per 1/2-inch of thickness at the thickest point.

On a platter, spoon the tapenade. Place the grilled bass on the tapenade. Place small piles of the Artichoke Ragout around the platter. Garnish with fresh rosemary sprigs and Emerils Essence.

This recipe yields 4 servings.

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