Apricot Lemon Sole

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.