After a lovely weekend away in North Conway that included lots of eating out this past weekend, we needed a light dinner for Sunday to start the week off right. I found this recipe and thought it sounded good with the lemon apricot sauce…and it was! For the fish, we did our own version of the breading recipe because we like panko bread crumbs for a light and crunchy coating. We served this with steamed green beans and texmati rice.
Apricot Lemon Sole Recipe
1 Tbs water
1/2C corn flake crumbs
1/4 Tsp salt
1/4 Tsp paprika
1/8 Tsp pepper
4 small fillets of sole or flounder (we used cod)
2/3C Apricot Preserves
1 Tbs Lemon Juice
1 Tsp mustard (we used a grainy mustard)
1/2 Tsp grated lemon peel
1/8 Tsp salt
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. Bake at 425 degrees F for 10 minutes or until fish flakes easily with a fork. (Do not turn fish.)
Meanwhile, in small saucepan, combine all sauce ingredients; heat until bubbly. Serve sauce with fish.