Apricot Lemon Sole

Apricot Lemon Sole

Made  times

"This apricot sauce is a wonderful compliment to these lightly-battered sole filets."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


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

See full nutrition

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.


  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.


Most helpful
Most positive
Least positive

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

Other stories that may interest you