Five minutes before putting the fish into the broiling oven light both burners; grease the broiling rack to prevent the fish from sticking, place the fish on the rack, skin side down, sprinkle with salt and pepper and baste with melted butter. When the broiling oven is hot, run the broiler in, on a slide which will bring it six or eight inches from the flame. Watch carefully and regulate the flame, so that the fish may not scorch. When about half done, baste again with melted butter. When done ( which may be ascertained by trying with a silver fork), carefully loosen the fish from the broiler with a limber knife, remove with care to a heated platter, spread liberally with softened butter, garnish with parsley and lemon and serve.