Heat the oven to 220ºC (200º fan) 425ºF, gas 7.
Open and shuck the oysters, reserving the juice. Strain the oyster juice through a very fine sieve and set aside. Wash the deep oyster shells and set in a roasting pan with 1 oyster in each.
Heat the butter and gently cook the garlic until soft but not brown. Stir in the breadcrumbs, herbs and lemon juice, season with salt and pepper and spoon over the oysters.
Bake the oysters in the oven for about 5 minutes and serve immediately garnished with the sea salt and lemon wedges.