(Ingredients:
- 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 cup fresh soft bread crumbs
- 3 tablespoons light cream cheese
- 2 teaspoons 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
Preparation:
Season fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then sprinkle with 1 teaspoon lemon juice. In a bowl, combine bread crumbs with cream cheese, 2 teaspoons 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 on end of each fillet. Roll fish fillets around stuffing. Fry bacon until cooked, but not crispy. Wrap 2 slices of bacon around each catfish fillet. Use toothpicks to secure rolls. Place catfish rolls in a lightly greased baking dish. Bake at 350° for 15 to 20 minutesm, or until fish flakes easily when pricked with a fork. Serve with lemon wedges, if desired.Serves 4.
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