With a sharp knife, make 3 light slashes on each side of fish, without cutting flesh too deep. In a 33 cm by 23 cm baking pan, mix lemon juice, salt and pepper. Add fish and turn over to coat with marinade. Cover; refrigerate at least 3 hours turning occasionally. In a 1 litre saucepan over medium heat, toast sesame seed until golden, stirring and shaking pan occasionally. Add butter or margarine and heat until melted. Place fish on rack in broiling pan. Drain marinade from baking pan into sesame seed mixture. Preheat broiler if manufacturer directs. Broil fish about 5 minutes on each side, basting frequently with sesame seed mixture. Test fish for doneness with a fork. Trout are cooked when their flesh flakes easily. With pancake turners or spatulas, lift fish carefully onto warm platter and spoon hot juices over it. The Good Housekeeping Illustrated Cookbook, Hearst Books, NY, 1980. Carving a Whole Fish With a sharp knife, cut the top side of fish into servings, just down to the bone. Carefully ease cooked meat away from the rib bones; lift one section and place it on warmed plate. Repeat with remaining sections. Lift off all bones and carve the lower section in the same way. (If the fish is stuffed, remove stuffing after cutting top of fish and before removing bones to serve lower portion.)