Baked Stuffed Catfish Fillets

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/19/23
Fish fillets filled with bread stuffing
Juanmonino / Getty Images
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 servings
Yield: 4 fillets
Nutrition Facts (per serving)
450 Calories
22g Fat
22g Carbs
39g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 450
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 32%
Cholesterol 123mg 41%
Sodium 1325mg 58%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 39g
Vitamin C 2mg 8%
Calcium 89mg 7%
Iron 2mg 13%
Potassium 779mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • Cooking spray, for greasing

  • 4 fresh catfish fillets, or frozen and thawed (about 1 1/2 pounds)

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 teaspoon lemon juice

For the Stuffing:

  • 8 slices bacon

  • 1 tablespoon chopped celery

  • 1 tablespoon chopped onion

  • 1 cup fresh, soft breadcrumbs

  • 3 tablespoons light cream cheese, softened

  • 2 teaspoons lemon juice

  • 1 teaspoon parsley

  • 1 teaspoon thyme

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon paprika, or as needed

  • Lemon wedges, for optional garnish

Steps to Make It

  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.