Cream Cheese-Stuffed Catfish

• 4 bacon strips
• 1/2 cup soft bread crumbs
• 4-1/2 teaspoons cream cheese, softened
• 2 teaspoons lemon juice, divided
• 1-1/2 teaspoons finely chopped onion
• 1-1/2 teaspoons finely chopped celery
• 1-1/2 teaspoons dried parsley flakes
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper, divided
• 1/8 teaspoon salt
• 2 catfish fillets (6 ounces each)

1. 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.
2. Place in a greased 8-in. square baking dish. Bake at 350u0b0 for 25-30 minutes or until fish flakes easily with a fork. Remove toothpicks before serving.

bacon strips, bread crumbs, cream cheese, lemon juice, onion, celery, parsley flakes, thyme, pepper, salt, catfish fillets

Taken from www.tasteofhome.com/recipes/cream-cheese-stuffed-catfish/ (may not work)