Snapper with Acerola Sauce

Name: Snapper with Acerola Sauce
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 paprika; 1 fillet of snapper weighing 1.5kg; 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 paprika
9
1 fillet of snapper weighing 1.5kg
10
1/2 teaspoon of salt
11
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 paprika
9
1 fillet of snapper weighing 1.5kg
10
1/2 teaspoon of salt
11
A pinch of black pepper

Directions

1
Preheat the oven to 400°F (hot)
2
Prepare the sauce: in a medium pan, melt the butter over medium heat
3
Add the onion and cook, stirring occasionally, until softened (about 5 minutes)
4
Add the flour and stir until golden brown
5
Combine with milk and mix until smooth
6
Add remaining ingredients and cook, stirring occasionally, until simmering
7
In a large serving dish, season the snapper with salt and black pepper
8
Pour the sauce over the fish and cover with aluminum foil
9
Place in the preheated oven for about 35 minutes, or until the fish flakes easily when tested with a fork
10
Remove the foil and serve immediately in the same dish
11
280 calories per serving