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Cream Cheese-Stuffed Catfish

 Cream Cheese-Stuffed Catfish
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.
2 ServingsPrep: 20 min. Bake: 25 min.


  • 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)


  • 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.
  • 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.

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Cream Cheese-Stuffed Catfish (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.