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Lay the fish on the board and, on the uppermost side, cut closely around the head in a V-shape so that you don’t lose too much of the fillet. Lay the fish with its back towards you (unless you are left-handed like me, in which case place it with its back away from you). Cut along the length of the back, keeping the blade of the knife above the horizontal backbone.

Starting at the head, cut the fillet away from the bones, keeping the blade as close to them as you can. Once you have released some of the fillet, lift it up with your fingers to make it easier to see where you are cutting. When you near the rib bones, cut as close to them as you can or, if very fine, cut through them and then remove the bones from the fillet afterwards using tweezers.

Turn the fish over, again cut the V-shape around the head, and repeat the rest of the cuts to remove the fillet from the second side.

7. Filleting flat fish: cut around head

8. Cut down the centre of the fish

9. Fold back the fillet as you cut