Preheat the grill
Slash the skin the sea bass by making 1 cm deep slashes at 6 cm intervals
Season with salt and pepper
Mix the herbs together, and push as much of this into the slashes as you can, reserving the remainder
Place the whole fish on the preheated grill and do not turn over until it is completely sealed (when the fish comes away from the grill easily). When the fish is sealed on both sides, reduce the heat and continue grilling until the fish is cooked.
Mix the juice of one of the lemons with the olive oil, and pour over the grilled fish, then scatter the remaining herbs over
Serve with lemon wedges.