Instructions

1. Peel, cut, and boil in salted water for about 20 minutes; drain.
2. Rinse the fish fillet, dry, and cut thin slices; season with little salt and pepper.
3. Heat 3 Tbsp Basil California Extra Virgin Olive Oil in a skillet over the medium heat.
4. Fry fish for about 5 minutes; dry onto kitchen paper.
5. Place the potato into a large salad bowl.
6. Add the onion rings over the fish.
7. Mix the remaining Basil California Extra Virgin Olive Oil, mayonnaise, lemon juice, salt, and pepper in a bowl.
8. Pour the mixture over the salad and toss to combine well.
9. Serve.