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Apricot Lemon Sole
Makes 4 servings
- For the Fish Fillets:
- 1 egg
- 1 tablespoon water
- 1/2 cup corn flake crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 4 small fillets of sole or flounder
- For the Apricot Lemon Sauce:
- 2/3 cup Smucker’s Low Sugar Apricot Preserves
- 1 tablespoon lemon juice
- 1 teaspoon prepared mustard
- 1/2 teaspoon grated lemon peel
- 1/8 teaspoon salt
FOR THE FISH FILLETS:
Preheat the oven to 425 degrees F. Coat a baking sheet with nonstick cooking spray. In a pie plate, combine the egg and water. In a plastic bag, combine the crumbs, salt, paprika and pepper. Dip each fish fillet into the egg mixture; drop into the bag and shake to coat with crumbs. Arrange the fish in single layer on the baking sheet.
Bake for 10 minutes, or until the fish flakes easily with a fork. (Do not turn the fish.)
FOR THE APRICOT LEMON SAUCE:
Meanwhile, in a small saucepan, combine all the sauce ingredients; heat until bubbly. Serve the sauce with the fish.
Recipe reprinted by permission of Smucker's. All rights reserved.
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