Perino's Filet of Rex Sole Doria

Name: Perino's Filet of Rex Sole Doria
Ingredients: 5 oz. very hot olive oil; 1 Tb. melted butter; Sprinkle juice of lemon on it.

From Our favorite recipes (Wilshire Ward LDS, 1957), 1957

Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

22Calories

0 gProtein

7 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories22 kcal

Protein0.4 g

Carbohydrates6.9 g

Fiber0.3 g

Sugars2.5 g

Total Fat0.2 g

Saturated Fat22 g

Monounsaturated Fat98 g

Polyunsaturated Fat13 g

Omega-30.9 g

Cholesterol0 mg

Sodium1 mg

Potassium103 mg

Calcium6 mg

Iron0.1 mg

Magnesium6 mg

Phosphorus8 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate20 mcg

Choline5.1 mg

Caffeine0 mg

Water92 g

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 28. The excerpt below is the record exactly as published.

PERINO'S FILET OF REX SOLE DORIA Saute sole in 5 oz. very hot olive oil in pan for 5 minutes. Pull pan off fire, turn sole over, allow it to finish cooking off fire. Pour off oil. Add 1 Tb. melted butter to sole. Sprinkle juice of lemon on it.

Cook this with the app: pantry check, scaling, and the assistant.