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4.5 from 2 votes

Blue Pointe Stuffed Striped Sea Bass

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, Main Course
Cuisine: American
Keyword: sea bass, seafood recipe
Servings: 2
Calories: 642kcal
Author: Joanna Cismaru

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

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!

Notes

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

Nutrition

Calories: 642kcal | Carbohydrates: 50.2g | Protein: 51.3g | Fat: 25.6g | Saturated Fat: 7.1g | Cholesterol: 185mg | Sodium: 1514mg | Fiber: 17.9g | Sugar: 9.1g