Fish fillet Wash, cut into 4 large pieces, sprinkle with lemon juice, add some flour and fry on both sides in vegetable oil. Smeared with fat large pan, cover with slices of boiled potatoes and distributed them on the fish. In fat, which is fried fish, low heat sauté the peeled and chopped tomatoes, cleaned, chopped mushrooms, crushed garlic and parsley until a thick sauce. Season with black pepper and salt. Add the white wine sauce and pour over fish. Stew about 20 minutes in the oven. Shortly before the fish is done, then dusted with breadcrumbs, place top pieces of butter and lightly browns.