Filleting Cooked Sole

Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About
  1. Lay the cooked fish on a flat surface and, using a palette knife, scrape away the skirt on both sides.

  2. With the head of the fish towards you, run the knife down the centre line of the fish. Slide the knife under the fillets and lift off.

  3. Slip the knife under the bone and carefully lift out the bone.

  4. Replace the top two fillets on the bottom two.