1 medium Idaho baker potato, washed and dried
8 tablespoons extra-virgin olive oil
4 (8-ounce) pieces striped bass, pin bones removed, skin-on
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh dill fronds
2 tablespoons chopped flat-leaf parsley
1 lemon, cut into thin slices and pits discarded
2 cloves garlic, peeled and minced
*2 egg yolks
1/2 cup extra-virgin olive oil
1/2 teaspoon granulated sugar
2 limes, juiced
If the mixture is too thick, add a little cold water to loosen the texture. Transfer the mixture to a serving bowl, cover and refrigerate.
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