Sole with Acerola

Name: Sole with Acerola
Yield: 6
Ingredients: For the sauce; 3 tablespoons of butter (45g); 1 large onion (150g) finely chopped; 2 tablespoons of all-purpose flour; 1/2 cup of milk (120ml); 1/2 teaspoon of prepared mustard; 1/2 teaspoon of salt; 1/2 teaspoon of pepper sauce; 1/2 cup of concentrated acerola juice (120ml); 1 fillet of sole, 1.5 kg; 1/2 teaspoon of salt; A pinch of black pepper

1
For the sauce
2
3 tablespoons of butter (45g)
3
1 large onion (150g) finely chopped
4
2 tablespoons of all-purpose flour
5
1/2 cup of milk (120ml)
6
1/2 teaspoon of prepared mustard
7
1/2 teaspoon of salt
8
1/2 teaspoon of pepper sauce
9
1/2 cup of concentrated acerola juice (120ml)
10
1 fillet of sole, 1.5 kg
11
1/2 teaspoon of salt
12
A pinch of black pepper

Ingredients

1
For the sauce
2
3 tablespoons of butter (45g)
3
1 large onion (150g) finely chopped
4
2 tablespoons of all-purpose flour
5
1/2 cup of milk (120ml)
6
1/2 teaspoon of prepared mustard
7
1/2 teaspoon of salt
8
1/2 teaspoon of pepper sauce
9
1/2 cup of concentrated acerola juice (120ml)
10
1 fillet of sole, 1.5 kg
11
1/2 teaspoon of salt
12
A pinch of black pepper

Directions

1
Preheat the oven to 200°C (hot)
2
Make the sauce: in a medium pan, melt the butter over medium heat
3
Add the onion and cook, stirring occasionally, until it's soft (about 5 minutes)
4
Add the flour, stirring constantly, until it's golden brown
5
Add the milk and stir until smooth
6
Add the remaining ingredients and simmer, stirring occasionally, until it starts to boil
7
In a large refrigerator-safe dish, season the sole with salt and black pepper
8
Drizzle with the sauce and cover with aluminum foil
9
Place in the preheated oven for about 35 minutes, or until the fish flakes easily when poked with a fork
10
Remove the foil and serve immediately on the same plate
11
280 calories per serving