Filleting

Depending on its size, a flat fish yields two or four fillets. Whether you are going to skin the fillets or not, you should always trim and scale the fish before filleting. Here a large brill is separated into four fillets.

1. Lay the fish dark-side up on a cutting board. Cut around the outside of the fish with a filleting knife where the flesh meets the fins, carefully tracing the shape of the fillets.

   

2. Cut down the centre of the fish from head to tail with a sharp knife, cutting right down to the bone.

   

3. Working from the centre of the fish to the edge, cut away one fillet with long, broad strokes of the knife. Take care to leave as little flesh still on the bones as possible. Turn the fish around and remove the second fillet in the same way.

   

4. Turn the fish over. Make a cut around the back of the head and around the outside edge of the flesh. Cut down to the bone along the centre of the fish, working from head to tail. Follow step 3 to remove the two remaining fillets.