How to Prepare a Flatfish for Cooking Whole

Make a slit along the belly, but not deep enough to cut into the viscera and/or roe.

With a knife handle, working from the back of the fish, push the viscera out through the belly.

Make a slit between the dark skin and the flesh and separate about an inch of skin.

Hold the base of the fish in one hand and the end of the skin in the other, using a kitchen towel for grip, and peel away the skin. (This works only for Dover sole; leave skin on, scales on, for other fish.)

Cut out the gills with scissors.

Scale the white side of the fish.