The fish is cut into thick slices or into ready fillets. Sprinkle with lemon juice and leave to stand for 15-20 minutes. Add salt lightly, scatter with pepper and rolled in bread crumbs thoroughly. Fry in very hot vegetable oil. Remove to a warm platter and in the same oil fry chopped at in large pieces onion, add sliced ​​mushrooms and sauté for 5-6 minutes. Add olives and strangling continued for 5-10 minutes. The mixture is seasoned to taste with salt, pepper, a few drops of lemon juice. Breaded fillets to scatter the mixture and parsley and garnish with tomato paste.