Apricot Lemon Sole

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Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 4 servings

Ingredients

  • Fish
  • Non-stick Cooking Spray
  • 1 egg
  • 1 tbsp (15 mL) water
  • 1/2 cup (125 mL) corn flake crumbs
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) paprika
  • pinch of pepper
  • 4 small fillets of sole or flounder (about 1 lb/500 g)
  • Apricot Lemon Sauce
  • 2/3 cup (150 mL) Smucker's® No Sugar Added Apricot fruit and concentrated white grape juice spread
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) prepared mustard
  • 1/2 tsp (2 mL) grated lemon peel
  • pinch of salt

Directions

    Fish
  1. Preheat oven to 425°F (220°C). Coat baking sheet with non-stick cooking spray.
  2. 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 prepared baking sheet.
  3. Bake in centre of preheated oven for 10 minutes or until fish flakes easily with a fork. (Do not turn fish).
    4. Apricot Lemon Sauce
  4. While fish is cooking, in small saucepan, combine all sauce ingredients; heat until bubbly. Serve sauce with fish.

Tips

  1. Substitute other white fish such as perch, catfish, tilapia or pickerel.
  2. Try the sauce on chicken pieces.