How To Fillet A Flat Fish

How to fillet a flat fish in six easy steps:

1. Lay the scaled, cleaned and gutted fish on a working surface, white side uppermost, with the tail towards you. Using a sharp flexible knife cut between the fins and the body, down the centre line of the body and under the head.
2. Working from head to tail and from the centre outwards, cut away the left hand fillet, keeping the blade of the knife flat against the bone.
3. Turn the fish so that the head is towards you and remove the second fillet in the same way.
4. Turn the fish over so that the black skin is uppermost and treat as for the white side.
5. To remove the black skin, rub the fish with a little salt and, gripping the tail end of the fillet, saw gently along the skin to remove the flesh.
6. Wash the fillets in cold running water and pat dry with a paper towel.