Keeping up with our #MeatlessMonday dedication, here is a recipe inspired from Sun Basket’s Almond-crusted sole with broccoli and preserved lemon – and of course I worked in an Eboost product to take the nutrition level up another notch!
Ingredients
¾ pound broccoli
2 tablespoons sliced almonds
Two 5-ounce sole fillets
1 pasture-raised organic egg
1/3 cup almond meal
Preserved lemon
1 lemon
Fresh flat-leaf parsley
Totally Optional – romesco (roasted red peppers – almonds – fresh garlic – olive oil – sherry vinegar – sweet smoked paprika – salt)
1 serving SPRUCE® Energizing Whole Greens
Instructions
Prep and cook the broccoli
Heat the oven to 350ºF.
Trim the end from the broccoli; cut the broccoli lengthwise into ½-inch-thick spears.
On a sheet pan, toss the broccoli with oil and season with salt and pepper. Spread in an even layer and bake, stirring halfway through and sprinkling with the almonds, until the broccoli is tender, 18 to 20 minutes. While the broccoli cooks, prepare the sole.
Prep the sole
Pat the sole dry with a paper towel; season with salt and pepper.
Crack the egg into a shallow bowl. With a whisk or fork, lightly beat until just blended.
In another shallow bowl or plate, spread the almond meal in an even layer; season with salt and pepper.
Dip the sole into the egg; let the excess drip off, then dredge in the almond meal, coating both sides.
Cook the sole
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sole and cook, turning once, until golden brown and just cooked through, 2 to 4 minutes.
While the sole cooks, prepare the remaining ingredients.
Prep the garnishes; finish the broccoli
Remove any pulp from the preserved lemon; finely chop the peel.
Cut the lemon into wedges; set aside for garnish.
Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside for garnish.
Toss the cooked broccoli with the preserved lemon and Spruce (mixed with the TBS water to create liquid).
Serve
Transfer the sole and broccoli to individual plates. Top the fish with the romesco (optional) and parsley and serve with the lemon wedges.
