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Filleting Lemon Sole

Filleting Lemon Sole

Filleting Instructions
  • Holding the fish by the tail (dark side up) make a half moon cut at the base of the tail.
  • Going from tail to head with the knife, release the fillet from the frame to a depth of 10mm.
  • Then going from head to tail release the fillet until you reach the middle of the fish.
  • Turn the fish so the head is pointing towards you, score round the head.
  • Holding up the fillet, cut through the rib bone and release the fillet fully from the frame.
  • Repeat the process on the white skin side.
  • To finish, trim off any remaining rib bones.