Baked Stuffed Catfish Fillets

stuffed fish fillets
Fish fillets filled with bread stuffing. Juanmonino / Getty Images
  • 40 mins
  • Prep: 20 mins,
  • Cook: 20 mins
  • Yield: 4 Servings
Ratings

Cream cheese and herbs flavor the bread stuffing for these catfish fillets. The fillets are stuffed, rolled, and then wrapped in strips of bacon and baked to perfection.

Feel free to vary the stuffing with the addition of chopped shrimp, crabmeat, or lobster.

What You'll Need

  • 4 farm-raised catfish fillets, fresh or frozen and thawed, about 1 1/2 pounds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon lemon juice
  • Stuffing
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped onion
  • 1 cup fresh soft bread crumbs
  • 3 tablespoons light cream cheese, softened
  • 2 teaspoons lemon juice
  • 1 teaspoon dried parsley
  • 1 teaspoon ground thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 slices bacon
  • paprika

How to Make It

Lightly grease a baking dish.

Season fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then sprinkle with 1 teaspoon lemon juice.

In a large skillet over medium heat, cook bacon until almost crisp. Transfer to paper towels to drain.

Remove all but 1 tablespoon of drippings from the skillet. Add the chopped celery and onion and cook, stirring, until the vegetables are softened, about 2 to 4 minutes.

In a medium bowl, combine the cooked celery and onion with the bread crumbs, cream cheese, 2 teaspoons lemon juice, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Divide stuffing into four equal portions. Place 1 portion of stuffing on end of each fillet. Roll fish fillets around stuffing. 

Wrap 2 slices of bacon around each rolled catfish fillet. If desired toothpicks to secure the stuffed fish rolls.

Arrange the catfish rolls in a lightly greased baking dish and sprinkle with paprika.

Bake at 350 F for 15 to 20 minutes, or until the fish flakes easily with a fork.

Serve with lemon wedges, if desired.

The fish is good with rice or roasted potatoes and broccoli, or serve it with cauliflower rice and peas.

Serves 4.

Tips and Variations

  • Add 1/2 cup or more of flaked crabmeat or lobster to the stuffing mixture.
  • Sole, flounder, or similar white fish fillets may be used instead of catfish.

Reader Comment

"Made this for Sunday dinner. Everyone was tired of roast, chops and chicken. This was really different, and everyone said to prepare it again soon. They loved it. The leftovers were as good as, if not better than the main meal." — Trish

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