Mix together parsley, olive oil, basil, rosemary, and garlic. Spread evenly on the inside of the fish. Cover and refrigerate for 2 hours. Oil cooking grate and preheat grill. Sprinkle fish with salt and pepper and grill for 4-5 minutes on each side over a medium heat. Carefully remove the fish from grill and serve.
A trick I use is then to lay the fish on a plate so that it sits with the head on my left and tail on my right.
Take a long knife and place it at the spine with a little pressure then pulling the flesh toward me.
If you get it right the flesh pulls off the bones
Then lift the tail gently pulling in an upward motion and toward the head. The skeleton and head pull away easily leaving nothing but beautiful fish on the plate..