For most people, unless you’re filleting a flat fish (flounder, sole, etc), you’re probably better off using a boning knife than a fillet knife. The flexibility of a fillet knife can be helpful, but it’s also more difficult to control properly. I’d also recommend going in from the back on step 2. With a little bit of practice, it’s quite easy to learn to feel your way around the ribcage, rather than slicing through it and having to remove those bones later on.
For most people, unless you’re filleting a flat fish (flounder, sole, etc), you’re probably better off using a boning knife than a fillet knife. The flexibility of a fillet knife can be helpful, but it’s also more difficult to control properly. I’d also recommend going in from the back on step 2. With a little bit of practice, it’s quite easy to learn to feel your way around the ribcage, rather than slicing through it and having to remove those bones later on.