Pocket-Boning a Flat Fish for Stuffing

Medium to large flat fish, such as sole and plaice, can be partially skinned, boned and left whole for stuffing, and then either baked as here, or crumbed and fried.

Remove the head and gills. Trim the fins, if you like, and remove the dark skin (above).

To make the stuffing for 4 sole, cut 2 carrots, 2 well-washed leeks and 1 small bulb fennel int