November 21, 2022 by Amethyst Ganaway
Rof is a traditional herbaceous blend that is bright and full of flavor found in Senegalese cooking. Anything with onion, fresh herbs, garlic, and a little bit of heat from spicy scotch bonnet peppers is going to be fantastic, but throwing it on a whole fish is like a match made in heaven. Rubbing the fish down in oil infused with Yolélé Rof Spice Rub and then baking or grilling the whole fish adds a layer of depth and a wonderful smokey flavor. Throw some vegetables on the grill or in the oven while you’re at it, and have a feast without all the fuss!
- 3 tablespoons neutral-flavored oil
- 4 tablespoons Yolélé Rof Spice Rub
- 2 whole fish (1-2 lbs) – trout, snapper, etc
- 2 bunches of fresh parsley
- 1 large lemon
- 4 scallions with the white ends removed, roughly chopped
- 01 .
Heat oven to 450 degrees. Line a baking sheet with foil. Pat each fish dry and slightly score the fish on the outside of its skin with a knife, making sure to not penetrate the fish down to its flesh.
- 02 .
Make a wet rub with the Rof Spice Rub by mixing oil with the spice blend and generously rubbing the outside and stuffing the cavity of each fish with the rub mixture. Transfer the fish to the prepared baking sheet.
- 03 .
Thinly slice the lemon then divide the lemon slices, parsley, and scallions among each fish cavity. Bake until the fish flakes when pressed gently with a fork, about 15 to 20 minutes.
- 04 .
Serve fish with a side of Yolélé fonio and roasted vegetables and enjoy immediately.