Wrapped Farm-Raised Catfish With Cream Cheese Stuffing

Ingredients

• 4 (6-8 oz.) farm-raised catfish fillets, fresh or frozen
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon lemon juice
• 1 cup fresh bread crumbs
• 3 tablespoons cream cheese
• 1 tablespoon lemon juice
• 1 tablespoon chopped celery
• 1 tablespoon chopped onion
• 1 teaspoon dried parsley
• 1 teaspoon ground thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 slices bacon
• lemon slices
• pimiento strips

Thaw catfish, if frozen. Season the catfish fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the catfish with 1 teaspoon lemon juice. Combine bread crumbs, cream cheese, 1 teaspoon lemon juice, celery, onion, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide stuffing into 4 portions. Place 1 portion of stuffing at one end of each catfish fillet. Roll the catfish around the stuffing. Fry bacon until cooked, but not crisp. Wrap 2 slices of bacon around each catfish fillet; secure with a toothpick. Place catfish rolls in a lightly greased baking dish. Bake in a moderate oven at 350 degrees F. for 15 - 20 minutes or until fish flakes easily when tested with a fork. Remove toothpicks before serving. Garnish with lemon slices and pimiento strips.

This recipe has been generously contributed by www.fishingworks.com.  

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