Apricot Lemon Sole

Apricot Lemon Sole

5 Reviews 1 Pic
Recipe by  SMUCKER'S®

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings


  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.

Share It

Reviews (5)

Rate This Recipe


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.

More Reviews

Similar Recipes

Apple-Glazed Pork Chops

Apple-Glazed Pork Chops

Spiced Sweet Potatoes

Spiced Sweet Potatoes

Pretzel Crusted Cod with Apricot Dijon Sauce

Pretzel Crusted Cod with Apricot Dijon Sauce

Apricot Breakfast Muffins

Apricot Breakfast Muffins

Blue Ridge Blackberry Lemon Bars

Blue Ridge Blackberry Lemon Bars

Coconut Chicken with Apricot Ginger Dipping Sauce

Coconut Chicken with Apricot Ginger Dipping Sauce


Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Melted Brie and Apricot Petite Croissants


next recipe:

Apple-Glazed Pork Chops