To start with, you need a few basic tools.

A good serrated knife, a flexible filleting knife, a pair of fish pliers (clean needle nosed pliers are fine) a chopping board and some clingfilm.

Oh yeah, and a fish…
If you’ve bought the fish whole then it’s very likely not to have been scaled. Unless you plan on skinning the fillets once you’ve taken them off, its a good idea to scale the fish now. Trying to scale fillets is possible but ruins the flesh.
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