Round fish has 2 fillets (unlike flat fish, which has 4)

Cut off the head and tail.

Get rid of any sharp fins with kitchen scissors.

Hold the fish firmly on a chopping board and run the knife along the backbone from head to tail

Keeping as close to the bone as possible, remove the fillet with

Turn the fish and repeat

If you wish to skin the fillets as well: place the fillet, skin-side down, on the chopping board and slide the knife on the skin while pulling the skin.

Cooking round fish fillets (such as seabass or mackerel):

Place a large non-stick pan over medium heat and get it thoroughly hot.

Place a non-stick pan over medium heat and wait for a couple of minutes until thoroughly hot (please note that we’re not putting any oil in the pan).

Cooking thicker round fish fillets (such as hake or salmon)

Preheat the oven to 185C.

Place a large non-stick pan with an oven-proof handle over medium heat and get it thoroughly hot.

Place a non-stick pan over medium heat and wait for a couple of minutes until thoroughly hot (please note that we’re not putting any oil in the pan).

Score the skin side of the fish and rub it with oil.

Sprinkle the pan with a pinch of salt and heat the salt until smoking hot, turn the temperature to medium-low and place the fish fillet in the pan skin-side down. Add a splash of oil if needed.

Cook for five minutes, place the pan in the oven and cook until the fish is done (this depends on the size of the fillet but should be around five minutes). You will know that the fish is ready when the meat starts to be flaky.

Remove from the pan, flip the fish (it is skin side up now) and add a knob of butter and squeeze of lemon juice.

Make sure that the lemon doesn’t hit the crispy skin as that would make it soggy.

Score the skin side of the fish and rub it with oil.

Sprinkle the pan with a pinch of salt and heat the salt until smoking hot, turn the temperature to medium-low. Press the fish, skin side down into the pan, it will try to curl, don’t let it. You can release it after 20 seconds. Let it cook together until the meat side of the fish looks almost cooked (and has changed its colour). Flip the fish, finish with a knob of butter and squeeze of lemon.

Make sure that the lemon doesn’t hit the crispy skin as that would make it soggy.