2-MINUTE MASTERCLASS How to fillet a whole fish

Trim fins and tail. Using firm strokes, cut 3cm-deep incisions lengthways along each side of the backbone from tail to head, very close to bone. Start at tail and cut fillet away from backbone. When you hit ribcage, cut through at 180° angle. Turn fish over. Repeat. Run fingertip along centre of fillets and remove pin bones with fish tweezers. Pan-fry in butter and lemon juice, season. Serve with vegetables.