Take eight to 10 toothpicks, and soak them in water.
Cut two of the lemons in half, and two into slices.
With a sharp knife, cut four slits, about 1-inch deep, into the side of each fish.
Brush the fish inside and out with olive oil, and sprinkle with salt and pepper.
Rub each fish inside with garlic
Line each fish with lemon slices, and then stuff each with half the shallots, rosemary, thyme and basil.
Close the fish, and stuff the slots you've carved into the side of each fish with the remaining lemon slices.
Secure the fish with the toothpicks you've been soaking.
Squeeze half a lemon over each fish, cover lightly with foil, and let them sit at room temperature for about 15 to 20 minutes to let the flavors begin to infuse the fish.
Heat the grill, whether indoor or outdoor.