Apricot Lemon Sole

Ingredients:

FISH FILLETS
•	1 large egg
•	1 tablespoon water
•	1/2 cup corn flake crumbs
•	1/4 teaspoon salt
•	1/4 teaspoon paprika
•	1/8 teaspoon pepper
•	4 (4 to 6 oz.) fillets of sole or flounder
•
APRICOT LEMON SAUCE
•	2/3 cup Smucker's® Low Sugar™ Reduced Sugar Apricot Preserves
•	1 tablespoon lemon juice
•	1 teaspoon prepared mustard
•	1/2 teaspoon grated lemon peel
•	1/8 teaspoon salt

Directions:

1	HEAT oven to 425°F. Coat baking sheet with no-stick cooking spray. Combine egg and water in pie plate. Combine crumbs, salt, paprika and pepper in plastic bag.
2	DIP each fish fillet into egg mixture; place in bag and shake to coat with crumbs. Arrange fish in a single layer on baking sheet.
3	BAKE 10 minutes or until fish flakes easily with a fork (do not turn fish).
4	COMBINE sauce ingredients in small saucepan; heat until bubbly. Serve sauce with fish.