I love when my Instagram dinners turn into blog recipes.
Today’s recipe is exactly that – a lazy dish I made that received a lot of, “are you going to share the recipe?!” comments.
Thus, I decided to bring it to the blog!
For some reason, I feel like the Instagram picture looks better than these styled photos. Either my DSLR photography is lacking or my Instagram skills are on fleek. I’m going to go for the latter.
My mother used to make breaded lemon sole all the time when we were growing up – and I loved it! It was so lemony and crunchy and delicious.
Now, I’ve made this dish healthier, using almond meal as the breading instead of breadcrumbs or panko. It’s just as flavorful, and of course, much better for you!
Originally, I made this recipe with zucchini noodles, but when I went to open the refrigerator and grab a zucchini, I realized I was out – and all I had was chayote (of all things, I know.)
I’ve had a hard time finding chayote in the grocery stores lately, so when I saw it was being sold on Fresh Direct, I had to order it, of course.
I love chayote – it’s like the Mexican version of zucchini and it’s crunchier, lighter and releases less moisture when cooked, so it works well with warm sauces like this tomato basil.
The skin of chayote is thick (thicker than a cucumber’s skin), so many people peel chayote first before using it. I don’t mind the skin and I think it gives it a lovely crunchiness. Again, total preference – do what works best for you!
And if you can’t find chayote near you, just sub in zucchini noodles (that’s how I made it originally, after all.)
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 10 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
This nutritional value was calculated taking into consideration that the entire egg is not used- it’s only for dredging.
- ½ cup canned healthy tomato basil sauce (I like Rao’s)
- 1 whole egg
- 2 tablespoons almond meal
- salt and pepper, to taste
- ¼ teaspoon garlic powder
- 3oz lemon sole (or other white fish)
- ½ tablespoon extra virgin olive oil
- 1 large lemon wedge
- 1 small chayote, Blade D, noodles trimmed
- Place two shallow dishes side by side. In one, crack in the egg and whisk. In the other, add in the almond meal, season with salt, pepper and garlic powder and mix thoroughly. Spread the almond meal in an even layer in the baking dish.
- Dip one sole filet in the egg and coat. Then, dip in the almond meal mixture, flipping over to coat all sides. Set aside on a plate.
- Turn two burners on to medium-high heat. On one burner, place a medium skillet (for the fish.) On the other burner, place a larger skillet (for the chayote noodles.)
- Place the olive oil in the medium skillet and let heat. Once heated, add in the fish and cook for 3 minutes, flip over and cook another 2-3 minutes or until the fish easily flakes with a fork and is opaque white and breading is golden brown. Once you flip over, squeeze the lemon over the fish.
- Meanwhile, in the large skillet, add in the chayote noodles and cook for 3-5 minutes or until al dente. Once almost cooked, add in the tomato basil sauce and toss together, cooking another minute for the chayote to finish cooking and the sauce to heat.
- Serve the chayote noodles with the lemon sole.