Use fish scissors to remove the fins that run along both sides. You can also use a sharp knife to do this.
Season the sole, vacuum-pack it in the bag and cook in the Combi-Steam oven referring to the instructions in the cooking chart. The fish can be vacuum-packed with a very little salt and pepper, for example, and with black olives. This gives it an intense flavour.
Once cooked, remove the sole from the vacuum bag, dry it, then trim it, i.e. remove the bones from the fillets. Trim using a spoon, so that the fillets stay whole and retain their attractive shape. Each fish has four fillets. First remove the two upper fillets with the spoon, working from the centre outwards. Then carefully pull the bones from the bottom two fillets. The fillets are now ready to serve.