Brush fish all over with olive oil, and season generously inside and out with salt and pepper. Stuff cavities with garlic, rosemary, parsley, basil, lemon slices, and orange slices. Drizzle fish with lemon juice. Cover, and refrigerate at least 4 hours before grilling.

Preheat grill to 400°. Brush grill grate with oil. Cook, covered, for 7 minutes per side. Transfer fish to a platter. Garnish with fresh herbs, if desired.

Tip: Make sure your grill grates are very clean to help prevent the fish from sticking.