Cream Cheese-Stuffed Catfish

Directions

• 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.