Apricot Lemon Sole

Apricot Lemon Sole


"This apricot sauce is a wonderful compliment to these lightly-battered sole filets."

Ingredients {{adjustedServings}} servings 232 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

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  1. 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.
  2. Bake at 425 degrees F for 10 minutes or until fish flakes easily with a fork. (Do not turn fish.)
  3. Meanwhile, in small saucepan, combine all sauce ingredients; heat until bubbly. Serve sauce with fish.
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Reviews 5

  1. 8 Ratings


Not bad at all....the grated lemon peel isn't necessary, though. For the adventurous, add hot pepper flakes to taste...gives it a nice kick.


We enjoyed the fish and the sauce, we just weren't sure that we liked them as a pairing. If I were to make this again, I would use the sauce very sparingly.


This recipe has potential to be at least 4-star but as-is definitely 3 or less (I'm being generous). I used fillets of sole, and seasoned as follows: 1/2 tsp. EACH onion powder, garlic powder, lemon pepper, paprika & chili flakes with 1/4 tsp. salt and breaded with a cornflake/panko mix. The fish is BLAND, even with my additions. I'm thinking these should be pan-fried instead of baked in the oven to get crispier, increase seasonings and breading. Now, the sauce... Reviewers mentioned it was too thick or didn't pair well with the fish. I think it helped the fish a bit, but it too needs tweaking. I used only 1/3 cup of [regular] apricot preservers (the chunky kind- I chopped up the fruit for it to blend more evenly), juice from half a lemon, zest from said half of lemon, 1 [heaped] tsp. of Dijon mustard and roughly 2 tsps. of sugar to cut the tartness a bit. I would definitely use less lemon juice next time (my fault, obviously) but I'm wondering if orange zest and juice would be a better fit with the apricot jam (or maybe use citrus marmalade instead?). Maybe something 'hot', or rather, 'spicy' could be what the sauce is lacking. I will try this again and experiment. Served this with 'Lemon Pecan Pilaf' from AR.