In this 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.

News Source : https://www.oregonlive.com/nytcooking/2026/05/778774372-fish-and-lentils-with-sauce-rof.html