3 tablespoons olive oil
1 filet of cod, tilapia or other firm white meat fish
1 small butter gold potato, sliced into thin coins
2 slices Pepper Jack or Monterey Jack cheese
1 Bollo Bun
2 teaspoons tarter, coctail or mayonnaise
1 piece crisp iceburg lettuce
3 slices tomato
Pickles and onions optional
In a skillet, heat olive oil and brown fish filet on both sides. Cook until done. Drain on a paper towel and set aside.
Add thin potato slices. They will cook quickly, so turn as soon as they begin to brown. Cook until they are golden brown on both sides. Drain on paper towels and set aside.
Slice Bollo bread in half. Slather with dressing of choice. Place fish filet on bun. Layer potatoes on top of fish.
Add cheese, lettuce, tomato slices.
Garnish with pickles and onion.