Is striped bass suited for sous vide?
I use sous vide as a tool in the kitchen on a regular basis. Over the years I've developed some preferences and recognize that as a tool, there are some jobs it does well, and other jobs where traditional cooking methods simply produce a better result.  For me, I prefer fish cooked using traditional methods, and I would use the stove, oven, or grill before I chose sous vide.  Having said that, striped bass works better sous vide that many other varieties.  It is firm and fairly forgiving.  So, your plan is reasonable.  A brief brine could help maintain the texture, if that is something you are interested in. There are numerous recipes on the internets.