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Apricot Lemon Sole

Source: Smucker's®
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  Makes 4 servings
RECIPE INGREDIENTS
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
Apricot Lemon Sole Recipe at Cooking.com
DIRECTIONS
FOR THE FISH FILLETS:
Coat baking sheet with nonstick cooking spray. In pie plate, combine egg and water. In plastic bag, combine crumbs, salt, paprika and pepper. Dip each fish fillet into egg mixture; drop into bag and shake to coat with crumbs. Arrange fish in single layer on baking sheet.


Bake at 425 degrees F for 10 minutes or until fish flakes easily with a fork. (Do not turn fish.)


FOR THE APRICOT LEMON SAUCE:
Meanwhile, in small saucepan, combine all sauce ingredients; heat until bubbly. Serve sauce with fish.


Recipe reprinted by permission of Smucker's®. All rights reserved.
Date Added: 01/01/2008
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