Use a knife to scrape the scales off the fish starting working outwards and then inwards.
Hold the tail using a paper towel, then pull off the skin in one quick move.
Then use the knife to make an incision into the belly of the fish, removing the innards with your fingers. Rinse the fish under cold running water, both inside and out.
Repeat on the other side.
Once the sole is clean, insert your knife in the flesh of the fish, just behind the head and above the spinal bone.
Carefully move your knife back and forth in a sawing motion, moving it along the spine down towards the tail. Flip the fish over and repeat on the other side.
Once you have removed the fillets, remove any bones and wash well before cooking the fish using your preferred recipe.