Defrost pike perch the day before. Season with salt and pepper on both sides and sprinkle with lemon juice. Leave to stand for a while.
Peel onions and cut into rings, clean mushrooms and cut into quarters. Dredge onion rings in flour.
Mix flour with grated cheese, turn fish in it on both sides. Press with a fork and fry in oil, always first the side without skin!
In the meantime, sauté the champions in butter, keep warm and then roast the onions.
Arrange on the plate.
Preparation Tip:
As a side dish fit roast potatoes and green salad.
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