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.