Served as main course. Non-vegetarian dish.

Fish fillet

1 Egg

1 Tablespoon Water

1/2 cup Cornflake crumbs

1/4 teaspoon Salt

1/4 teaspoon Paprika

1/8 teaspoon Pepper

4 small Sole Fillets or Flounder Fillets

Apricot Lemon Sauce

2/3 cup low-Sugar Apricot preserves

1 Tablespoon Lemon Juice

1 teaspoon prepared Mustard

1/2 teaspoon grated Lemon peel

1/8 teaspoon 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 425ºF 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.

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 4

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