Baked Stuffed Catfish Fillets

1. Gather the ingredients. Lightly grease a baking dish, and preheat the oven to 350 F.

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

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

4. 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.

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

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

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

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

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

10. 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.

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.