Place fish on a lightly greased rack in a broiler pan. Insert lemon slices in cavity of fish. Brush outside of fish with olive oil, and sprinkle sea salt and pepper.
Bake at 450° for 20 to 25 minutes or until fish flakes with a fork.
Spread an even layer of kosher or rock salt on an ovenproof platter. Place fish on the herbs, and top with remaining herbs.
Heat brandy in a small saucepan just until warm (do not boil). Quickly pour brandy over fish; ignite with a long match.
Brush charred herbs aside; fillet the fish, and serve immediately
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