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Apricot Lemon Sole




Source of Recipe


Source: Smucker's®


List of 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



Recipe



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.