Wash seabream inside and out and pat dry.
Cut the skin site of 3-4 times across the fillet. Season with salt and pepper inside and outside.
Place bay leaf, thyme, basil and pressed garlic into the abdominal cavity.
Rub sea bream with olive oil thoroughly.
Cut lemon into thin slices. Place three slices of lemon spread on a fish barbecue tongs, place the fish upon, cover with three lemon slices and close the fish tongs.
Grill at high to medium heat for about 7-8 minutes on each side.