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Home / Recipes
1 hour
4.25 from 4 votes
6 Comments

Blue Pointe Stuffed Striped Sea Bass

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by: Joanna Cismaru
11.17.16
Updated: 10.15.20

This post may contain affiliate links. Please read my disclosure policy.

Blue Pointe Stuffed Striped Sea Bass – these delicious fillets of striped sea bass are stuffed with Lump Blue Crab Meat then served on a bed of delicious Beluga lentils. 

This post is brought to you by Blue Pointe Seafood!

Blue Pointe Stuffed Striped Sea Bass on a bed of beluga lentils

I seriously don’t cook with enough seafood, and I know I should, which is why when I do cook with fish, I try and make it special. Like with these gorgeous striped sea bass fillets that I stuffed with a lump blue crab meat mixture. The end result is simply to die for. I mean let’s be honest, this dish is very impressive, like the difference between a cook and a chef. I’m not saying I’m a chef or anything, but if you wanted to impress your significant other, this is how you should do it.

These beautiful sea bass fillets come to us from Blue Pointe Seafood which is located on the Eastern side of the Chesapeake Bay in Kent Harrows Maryland, famous for its world renowned seafood. They’ve been in business for 20 years and will always deliver fresh, high-quality seafood at an affordable price.

Blue Pointe Stuffed Striped Sea Bass

I have to admit that my favorite part about this dish was the crab filling, although if you’ve never had sea bass before, you must try it. Sea bass has quite a meaty buttery texture and believe it or not, quite similar to the texture of chicken. Whether you grill, bake or pan-sear your sea bass, you’ll always end up with a moist and flaky fish. We’re talking melt-in-your mouth flavor with large and moist flakes.

Close up of Blue Pointe Stuffed Striped Sea Bass

But that crab filling is incredible. I actually made a lot more, and then used to rest to make crab cakes, so good. I decided to pair this sea bass with some Beluga lentils which made an incredible side dish, not to mention they’re really easy to make.

Want to give this recipe a try? Order your sea bass from Blue Pointe Seafood!

Blue Pointe Stuffed Striped Sea Bass

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

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side view shot of blue pointe stuffed striped sea bass on a plate

Blue Pointe Stuffed Striped Sea Bass

4.25 from 4 votes
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Author: Joanna Cismaru
Serves: 2
Print Pin Rate
Blue Pointe Stuffed Striped Sea Bass - these delicious fillets of striped sea bass are stuffed with Lump Blue Crab Meat then served on a bed of delicious Beluga lentils.

Ingredients

For Stuffed Striped Sea Bass

  • 2 striped sea bass fillets
  • 1 egg
  • 2 tbsp mayonnaise
  • 1/4 tsp Worcestershire sauce
  • 1/2 tsp dry mustard
  • 1/4 tsp Old Bay Seasoning
  • 1 tsp lemon juice freshly squeezed
  • 1/2 tsp sugar
  • 1 tbsp all-purpose flour
  • 1 tbsp butter unsalted, melted
  • 1 tsp Tabasco sauce
  • 4 oz Lump Blue Crab Meat
  • 1 tbsp fresh parsley chopped
  • salt and pepper to taste

For Lentils

  • 1 tbsp olive oil
  • 1 large onion chopped
  • 3 stalks celery chopped
  • 1/2 red pepper chopped
  • 1 tsp cardamom
  • 1/2 tsp smoked paprika
  • 1/2 tsp dry dill
  • salt and pepper to taste
  • 1 cups beef broth
  • 1 cups chicken stock low sodium
  • 1/2 cup beluga lentils
US Customary - Metric

Instructions

  • Preheat oven to 375 F degrees. Rinse the fish fillets and set aside.
  • In a large bowl whisk together the egg, mayonnaise, Worcestershire sauce, dry mustard, Old Bay seasoning, lemon juice, sugar, flour, melted butter, and Tabasco sauce until smooth.
  • Gently fold in the crab meat and parsley until thoroughly combined.
  • Lay the sea bass fillets on a greased baking sheet and lightly season with salt and pepper.
  • Spoon half of the crab mixture on top of each fillet and roll them up. Sprinkle each roll with salt and pepper.
  • Bake for 20 to 25 minutes or until golden brown.
  • In the mean time, you can prepare the lentils. In a large skillet heat the olive oil over medium-high heat.
  • Add the onion, celery and cook until the onion softens and becomes translucent. Add the red pepper, cardamom, smoked paprika, dry dill, season with salt and pepper and stir.
  • Add the beef broth, chicken broth and beluga lentils. Cook for about 15 to 20 minutes or until the lentils are cooked through and the liquid is absorbed.
  • Serve the fish fillets over the lentils and enjoy!

Recipe Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 642kcal (32%)Carbohydrates: 50.2g (17%)Protein: 51.3g (103%)Fat: 25.6g (39%)Saturated Fat: 7.1g (44%)Cholesterol: 185mg (62%)Sodium: 1514mg (66%)Fiber: 17.9g (75%)Sugar: 9.1g (10%)
Course:Dinner, Main Course
Cuisine:American
Keyword:sea bass, seafood recipe
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
Nutrition Facts
Blue Pointe Stuffed Striped Sea Bass
Amount Per Serving
Calories 642 Calories from Fat 230
% Daily Value*
Fat 25.6g39%
Saturated Fat 7.1g44%
Cholesterol 185mg62%
Sodium 1514mg66%
Carbohydrates 50.2g17%
Fiber 17.9g75%
Sugar 9.1g10%
Protein 51.3g103%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe is brought to you by Blue Pointe Seafood.

30-Minute One-Pot Meals Cookbook by Joanna Cismaru

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Brad says

    March 26, 2017 at 8:58 am

    5 stars
    Great Recipe, that’s not “striped sea bass” though. It’s just “striped bass” and it is not referred to as just “sea bass.” Just pointing out as this may confuse the reader looking for a fish that does not exist under that name. Striped bass is actually in the perch family and can be found in fresh, brackish and saltwater.

    Reply
  2. Sara @ Last Night's Feast says

    November 19, 2016 at 9:12 am

    OMG that bass looks to die for!

    Reply
  3. Joanne says

    November 18, 2016 at 2:11 pm

    I don’t cook with enough seafood, either. This dish looks fantastic!

    Reply
  4. amy boeru says

    November 18, 2016 at 9:03 am

    Thank you so much for the online seafood referral. I am in landlocked AZ and I MISS good seafood. I will order from this group. YEAH!

    Reply
    • Joanna Cismaru says

      November 18, 2016 at 7:12 pm

      I hope you do, their seafood is amazing!

      Reply
  5. June says

    November 18, 2016 at 7:38 am

    Thanks for the post .Can you say what other fish and stuffing we could use instead of Blue sea Bass and crab. I do not eat shell fish.

    Reply

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