For the sauce
"1/3 cup (65g) unsalted butter"
"1 large onion, finely chopped"
"1/4 cup (30g) all-purpose flour"
"1 cup (240ml) whole milk"
"1 tablespoon mustard"
"1 teaspoon salt"
"1 teaspoon red pepper flakes"
"1 cup (240ml) acerola concentrate syrup"
"2 large fish fillets (1.5-1.9kg each)"
"1 teaspoon salt or to taste"
"a pinch of black pepper"
For the sauce
"1/3 cup (65g) unsalted butter"
"1 large onion, finely chopped"
"1/4 cup (30g) all-purpose flour"
"1 cup (240ml) whole milk"
"1 tablespoon mustard"
"1 teaspoon salt"
"1 teaspoon red pepper flakes"
"1 cup (240ml) acerola concentrate syrup"
"2 large fish fillets (1.5-1.9kg each)"
"1 teaspoon salt or to taste"
"a pinch of black pepper"
Make the sauce: in a medium pan, melt the butter over medium heat
Add the onion and cook until caramelized
Add the flour, stirring constantly, until golden brown
Add the milk and stir well to achieve a smooth mixture
Add the mustard, salt, red pepper flakes, and acerola syrup
Cook until simmering, then reserve
Preheat the oven to 400°F (200°C)
In a shallow dish, season the fish with salt and black pepper
Pour the sauce over the top and cover with aluminum foil
Bake for about 35 minutes or until the fish flakes easily when tested with a fork
225 calories per serving
