How to fillet a flat fish: cross cut
1. Hold on to the head end of the fish. Starting just behind the small pectoral fin, cut right through the fish outwards following one side of the head. Repeat on the other side. Remove the head.
2. Starting at the head end, insert the knife at a 30° angle with the blade facing away from the centre line. Stroke the knife outwards and away from you down the line of the backbone to the tail.
3. Turn the knife over and carefully cut around the backbone where it is near the surface of the skin.
4. Repeat the filleting procedure on the other side. When completed, slice across the fillet where it joins the tail. Turn the fish over and repeat the whole process.
5. Trim fillets to neaten around the edges.