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- Use kitchen shears to cut the tail off the fish.
- Remove the fins on either side by cutting them close to the body.
- Cut from the head down along the spine to the tail.
- Now cut away the fillets as close to the bones, starting from the head. Keeping your knife horizontally as close to the bones as possible to minimize waste.
- Remove any innards and rinse the fish under cold water.
- As a basis for further processing such as sole with black bean paste, or fillet of sole with a spinach croûte.