For the sauce
"1/3 cup of butter (65g)"
"1 large onion, finely chopped"
"1/4 cup of wheat flour (30g)"
"1 cup of milk (240ml)"
"1 tablespoon of mustard"
"1 teaspoon of salt"
"1 teaspoon of red pepper sauce"
"1 cup of acerola juice concentrate (240ml)"
"2 large fish fillets, snook or sea bass (1.5-1.9 kg)"
"1 teaspoon of salt or to taste"
"a pinch of black pepper"
For the sauce
"1/3 cup of butter (65g)"
"1 large onion, finely chopped"
"1/4 cup of wheat flour (30g)"
"1 cup of milk (240ml)"
"1 tablespoon of mustard"
"1 teaspoon of salt"
"1 teaspoon of red pepper sauce"
"1 cup of acerola juice concentrate (240ml)"
"2 large fish fillets, snook or sea bass (1.5-1.9 kg)"
"1 teaspoon of 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 fry until golden brown"
"Add the flour, stirring constantly, until golden brown"
"Pour in the milk and stir well to obtain a homogeneous mixture"
"Add the mustard, salt, pepper sauce, and acerola juice"
"Simmer until it starts to boil", "Reserve
"Preheat the oven to 200°C (hot)."
"In a refrigerator-safe container, season the fish with salt and black pepper"
"Pour the sauce over the top and cover with aluminum foil"
"Place in the oven for about 35 minutes or until the fish flakes apart when pierced with a fork
"225 calories per serving"
