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Flat fish, such as plaice or sole can be filleted to give four small fillets.

Place the flat fish on a chopping board with the head away from you. Remove the head and cut down the centre or lateral line of the fish down to the back bone. Working on the fillet closest to you, insert the point of the knife under the flesh and start to run the knife down the fillet until the fillet is removed. Turn the fish around and repeat the process until both are removed, then flip the fish over and repeat on the other side to give four fillets.