Clean the fish well washed, salt and pepper inside and out. Grate cheese on a grater. Champignons fried with onion, allow to cool, mix with the cheese and shred the fish. Sew or fasten the cut with a toothpick. Half-rings, slice the half lemon. On one side of the fish to make small incisions at an angle and insert into these incisions halves of the lemon slices.

From remaining lemon, squeeze the juice and pour it over the fish. Bake for 30-40 minutes until tender. Place fish on lettuce leaves and garnish with greens.