Lemon-Stuffed Grilled Branzino

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Four 1-pound whole branzino—scaled and gutted, heads and tails removed

Salt and freshly ground pepper

4 thyme sprigs

4 bay leaves

2 lemons—1 thinly sliced, 1 cut into wedges

1 tablespoon extra-virgin olive oil

Finely chopped parsley, for serving

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