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You will get four fillets from a flat fish. Lay the fish on a chopping board and cut around the back of the head and also across the tail. »

Then cut through the skin down the centre of the fish, very slightly to one side of the raised backbone, working from the head down to the tail.

Starting where the backbone meets the head, slide the blade of the knife under the corner of one of the fillets. Carefully cut away from the bones, folding the released fillet back as you do so. Keep the blade of the knife almost flat and as close to the bones as possible. Remove the adjacent fillet in the same way. Turn the fish over and repeat on the other side.