Salt and pepper the inside of the washed and gutted sea bream, fill the belly pocket with the herbs (here you can be very flexible depending on your taste and stock), then carefully dribble in a little olive oil so that nothing runs out.
Halve the lemon and squeeze some juice from one half and add to the fish. Cut the other half into slices and use it to cover the fish on both sides. Place the fish with the lemon wedges in grill tongs and then grill on both sides for approx. 10 minutes at not too high a heat.
Remove the outer lemon wedges to serve. These only have a protective function and ensure that the fish remains nice and juicy.
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