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Apricot Lemon Sole

Apricot Lemon Sole

"This apricot sauce is a wonderful compliment to these lightly-battered sole filets."
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servings 232 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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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Read all reviews 5
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Not bad at all....the grated lemon peel isn't necessary, though. For the adventurous, add hot pepper flakes to 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

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