This prevents them from stabbing you when you are handling the fish and ensures they do not get in your way. (This fish had already been gutted and scaled. You can ask your fish market to do this for you.)

You will make this slice right behind the operculum which is the hard bone in the fish's head.

This will require you to put some pressure on your knife to cut through the bone. (Don't throw out the head, you can save it along with the other bones for fish stock or roast it!)

You will make this slice slightly to the side of where the dorsal fin (top fin) was.

You should be able to feel the bones of the fish with your knife and use those as a guide as you cut the filet away from the spine.

You can either cut other the ribs as shown here or cut through them and then cut that part off after the filet is separated.

Use your knife to clean up the edges and cut off any bones.

It is helpful to have a container of water nearby to drop the bones into. You can use your fingers to feel for the pin bones. If you miss any, you can always remove them after cooking when they are easy to pull right out.