Apricot Lemon Sole

Ingredients:

Fish
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 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 nonstick 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).
Apricot Lemon Sauce
4. While fish is cooking, in small saucepan, combine all sauce ingredients; heat until bubbly. Serve sauce with fish.

Note:

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

Featured Products:

Smucker’s^® No Sugar Added Apricot and Concentrated White Grape Juice Spread