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Apricot Lemon Sole

Apricot Lemon Sole

SMUCKER'S(R)

SMUCKER'S®

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Directions

  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

MATTHEWF335
13

MATTHEWF335

6/6/2005

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.

CooknKel
6

CooknKel

4/19/2010

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.

RMSR
3

RMSR

7/25/2011

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.

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