1

Soak bay leaves in warm water for 1 hour to soften.

2

Make marinade: In a medium bowl, whisk together olive oil and lemon juice until blended and emulsified. Add olives, garlic, lemon zest, and freshly ground black pepper to taste and continue mixing to combine.

3

Place fish and marinade in a covered bowl or in a zippered bag and marinate at room temperature for 30 minutes to 1 hour.

4

Heat the grill to medium-hot. Lightly oil grill rack.

5

Remove fish from marinade, reserving marinade. Thread tomatoes, fish, bay leaves and onion pieces- in that order- onto skewers, filling all but the top 1½ inches or so on each skewer. Place skewers on grill and cover, making sure air vents are open. Grill, turning and basting with reserved marinade, until fish is cooked and vegetables are lightly charred, 10 to 12 minutes. Serve immediately.