Apricot Lemon Sole

Apricot Lemon Sole

5

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

Ingredients

servings 232 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  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.
  • profile image

Your rating

Cancel
Submit

Reviews

5
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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, l...

Very good! The whole family enjoyed! I used flounder, regular apricot preserves and spicy brown mustard.

it was very flavorful, but really thick. If I were to make it again I would thin it out a little and use it more sparingly