Fish and Lentils with Sauce Rof

Who ever heard of Sauce Rof? Not me or Cathy. However, we do like Fish (most varieties) and Lentils, so we needed to understand what Sauce Rof is and why it's called Rof.
Reading the recipe for Fish and Lentils with Sauce Rof, it was apparent that it is a Senegalese Sauce made with Garlic, Parsley, Scallions and Chile. I did some AI research to find out where the name came from. There apparently is a city called Rof in Senegal, but I couldn't find any real etymology explaining how Rof became the name of the sauce. 

So, lacking any better explanation, we will all believe that the single Michelin-rated restaurant in all of Rof is famous for this sauce. Sometimes you just have to go with the best story available.

Whatever the origin of the name, the Sauce Rof worked extremely well with the Fish and Lentils. It is fresh, herby and a little spicy, and the same sauce that flavors the Fish also helps flavor the Lentils. Bottom line: we liked it! It also expands our collection of Senegalese recipes from 0 to 1. You have to start somewhere.

Once again, we started with an Asparagus Salad.
Fish and Lentils with Sauce Rof
New York Times
 
In sauce rof, a fragrant, emerald green condiment from Senegal, garlic, parsley, scallions and chile are crushed together and used to season seafood or meat, adding nuance and complexity. For this recipe, fresh herbs chopped into confetti-like bits are loosened with a glug of oil and fresh lemon zest ensures the sauce maintains a vibrant and spicy tickle. While the sauce rof marinates fish,  it also seasons the broth for cooking the lentils. After the fillets gently poach in the same pan, a handful of greens and a final addition of fresh sauce rof turn the meal into sublime bliss.
 
INGREDIENTS
Yield:4 servings
 
¾      cup French green or black lentils, rinsed
6½    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
½      cup safflower, grapeseed or canola oil, divided 
Kosher salt (such as Diamond Crystal) and black pepper
4       (4- to 6-ounce) white fish fillets, such as tilapia, cod, snapper or striped bass 
5       ounces baby spinach (see Tips)
 
PREPARATION
 
1. In a medium bowl, combine the lentils with 4 cups water and soak while preparing the sauce and marinating the fish. Soaking the lentils helps speed up cooking later.

2. Make the sauce rof by pulsing the garlic, chiles, scallions and parsley in a food processor until evenly chopped, scraping the bowl as needed. (Or, finely chop the ingredients by hand.) The mix should resemble confetti. Transfer to a large bowl and stir in the lemon zest and the juice of half the lemon, ¼ cup oil, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine. Transfer ½ cup sauce to a small bowl, cover and refrigerate until ready to use. Cut the remaining lemon half into wedges for serving.

3. Pat the fish dry and lightly season both sides with salt and pepper. Add the fillets to the large bowl and turn to coat with sauce. Cover 

4. Drain the lentils and add to a large, deep skillet with a lid. Add 2 ½ cups water, the remaining ¼ cup oil and a big pinch of salt. Bring to a simmer over medium-high heat, about 7 minutes.

5. Reduce heat to medium to maintain a gentle simmer and cook until the lentils are al dente, about 15 minutes. Stir ¼ cup of the reserved sauce into the lentils. Stir and continue to cook until the lentils are completely soft, 5 to 7 minutes. 

6. Nestle the fish fillets into the lentils, skin or smooth side down, adding any leftover marinade from the bowl. Cook uncovered until the fish is opaque just around the edges, about 4 minutes. Scatter the spinach on top, season with salt, cover and cook until the greens are wilted and the fish is cooked through, 2 to 3 minutes. Uncover and push the spinach off the fish to check for doneness: The fillets should flake easily when poked with a fork.

7. Top with the remaining ¼ cup sauce and serve immediately with the reserved lemon wedges for squeezing.
TIPS
 
You can also use 4 to 5 ounces of coarsely chopped mature spinach or mustard or dandelion greens.
Prep Ahead: You can soak the lentils and marinate the fish for up to 12 hours ahead of cooking. Proceed as above for the fish. The lentils will be al dente after step 4, so you can skip the additional 15 minutes of simmering and simply stir in the sauce and continue cooking until they’re completely soft, 5 to 7 minutes more.