Gut the fish and wash real well under cold water. Tap dry both fish.
Inside the body of the fish some garlic, half of the lemon zest, a sprig of rosemary and a few leaves of parsley.
Sprinkle salt & pepper as desired over the condiments. Finish with a drizzle of EV olive oil over the condiments as well as over the body of each fish.
Grill for about 20 minutes on the BBQ and serve with lemon wedges.
Alternatively you can bake the fish at 475F for about 30 mins.