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Cream Cheese-Stuffed Catfish Recipe

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Flaky fish fillets and strips of bacon are wrapped around a rich cream cheese filling, making an entree that's sure to pamper the two of you! "It's become a favorite at my house," says Anneliese Deising of Plymouth, Michigan.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 2 servings

Ingredients

  • 4 bacon strips
  • 1/2 cup soft bread crumbs
  • 4-1/2 teaspoons cream cheese, softened
  • 2 teaspoons lemon juice, divided
  • 1-1/2 teaspoons finely chopped onion
  • 1-1/2 teaspoons finely chopped celery
  • 1-1/2 teaspoons dried parsley flakes
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper, divided
  • 1/8 teaspoon salt
  • 2 catfish fillets (6 ounces each)

Nutritional Facts

1 serving (1 each) equals 555 calories, 43 g fat (15 g saturated fat), 122 mg cholesterol, 664 mg sodium, 7 g carbohydrate, 1 g fiber, 32 g protein.

Directions

  1. In a skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels; keep warm. In a bowl, combine the bread crumbs, cream cheese, 1-1/2 teaspoons lemon juice, onion, celery, parsley, thyme, 1/8 teaspoon pepper and salt. Sprinkle catfish fillets with remaining lemon juice and pepper. Spread crumb mixture over each fillet; roll from one end. Wrap two strips of bacon around each fillet and secure with toothpicks.
  2. Place in a greased 8-in. square baking dish. Bake at 350° for 25-30 minutes or until fish flakes easily with a fork. Remove toothpicks before serving. Yield: 2 servings.
Originally published as Cream Cheese-Stuffed Catfish in Country Woman July/August 2003, p37

Nutritional Facts

1 serving (1 each) equals 555 calories, 43 g fat (15 g saturated fat), 122 mg cholesterol, 664 mg sodium, 7 g carbohydrate, 1 g fiber, 32 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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