Fish and lentils with sauce Rof

Bring a burst of Senegalese sunshine to your kitchen with this aromatic dish featuring fish and lentils seasoned by sauce rof. This vibrant, emerald-green condiment—a bold blend of garlic, parsley, scallions, and chiles—adds serious complexity to your seafood and legumes. Whether you're looking for an aromatic weeknight staple or a restaurant-quality meal, 205focus.com has you covered with this guide adapted from the original recipe.

Quick Details

• Total time: 45 minutes
• Yield: 4 servings

Ingredients

• 3/4 cup French green or black lentils, rinsed
• 6 1/2 cups water, divided
• 6 garlic cloves, crushed
• 2 Scotch bonnet chiles, jalapenos or serrano chiles (seeded for milder heat)
• 1 bunch scallions, coarsely chopped
• 1 bunch flat-leaf parsley, leaves and tender stems coarsely chopped
• 1 lemon, zested and halved, divided
• 1/2 cup safflower, grapeseed or canola oil, divided
• Kosher salt and black pepper
• 4 (4- to 6-ounce) white fish fillets (cod, snapper, striped bass, or tilapia)
• 5 ounces baby spinach

Instructions

1. Prep the Lentils: Place lentils in a medium bowl with 4 cups of water to soak while you handle the sauce and fish. This simple step helps speed up your cooking time later.

2. Craft the Sauce Rof: Pulse garlic, chiles, scallions, and parsley in a food processor—or chop by hand—until you reach a confetti-like consistency. In a large bowl, whisk in the lemon zest, juice of half the lemon, 1/4 cup of oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Set aside 1/2 cup of this sauce for later use and prep the remaining lemon half into wedges.

3. Marinate the Fish: Pat the fillets dry, season lightly, and coat them in the main batch of sauce. Let them marinate in the refrigerator while the lentils get started.

4. Cook to Perfection: Drain your lentils and move them to a large, lidded skillet with 2 1/2 cups of water, the remaining 1/4 cup of oil, and a pinch of salt. Bring to a simmer over medium-high heat for about 7 minutes, then drop to a gentle simmer for 15 minutes. Stir in 1/4 cup of your reserved sauce and continue cooking for 5 to 7 minutes until the lentils are completely soft.

5. The Finishing Touch: Nestle the fish into the skillet, including any leftover marinade. Cover and cook for 4 minutes until opaque, then scatter the spinach over the top. Cover and steam for another 2 to 3 minutes until the greens wilt and the fish flakes easily. Serve immediately, topped with the final 1/4 cup of sauce and fresh lemon wedges.

Pro Tips

If you prefer a different green, you can swap the baby spinach for 4 to 5 ounces of coarsely chopped mature spinach, mustard greens, or dandelion greens. For those planning ahead, you can soak the lentils and marinate the fish up to 12 hours in advance. If prepped this way, the lentils will reach the al dente stage faster, allowing you to move straight to the final simmer steps.