Normally, from a 4 lb turbot, you will get 1.5 lb of fish fillets.

Step 1

Use a sharp knife to cut around the bones of the turbot.

Step 2

Holding the knife at an angle, separate the fillet by running the knife between the flesh and the bones.

Step 3

Continue along the backbone to the end of the tail.

Step 4

Repeat steps 2 and 3 for the other fillets.

Step 5

Clean up the fillets by removing any membranes and the parts with blood. Also clean up the edges of the fillets, removing any small bones that were left.

Step 6

Once the turbot has been filleted, cook it as you desire.