Apricot Lemon Sole Recipe

Name: Apricot Lemon Sole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1 tablespoon water; ½ cup corn flake crumbs; ¼ teaspoon salt; ¼ teaspoon paprika; ⅛ teaspoon pepper; 4 small sole fillets or 4 small flounder fillets; ⅔ cup low-sugar apricot preserves; 1 tablespoon lemon juice; 1 teaspoon prepared mustard; ½ teaspoon grated lemon peel; ⅛ teaspoon salt

Servings: persons

1 egg
1 tablespoon water
½ cup corn flake crumbs
¼ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon pepper
4 small sole fillets or 4 small flounder fillets
⅔ cup low-sugar apricot preserves
1 tablespoon lemon juice
1 teaspoon prepared mustard
½ teaspoon grated lemon peel
⅛ teaspoon salt

1
Coat baking sheet with nonstick cooking spray.
2
In pie plate, combine egg and water.
3
In plastic bag, combine crumbs, salt, paprika and pepper.
4
Dip each fish fillet into egg mixture; drop into bag and shake to coat with crumbs.
5
Arrange fish in single layer on baking sheet.
6
Bake at 425 degrees F for 10 minutes or until fish flakes easily with a fork.
7
(Do not turn fish.
8
).
9
Meanwhile, in small saucepan, combine all sauce ingredients; heat until bubbly.
10
Serve sauce with fish.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 egg, 1 tablespoon water, ½ cup corn flake crumbs, ¼ teaspoon salt, and more.

Yes, Apricot Lemon Sole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Lemon Sole

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