Cut the fish into 6 or 8 ounce pieces (with no bones or skin) so that they are easy to handle in a hot pan. Heat oil in pan and fry the seasoned fish on both sides until brown. Arrange in a deep dish and set aside.
Place the onion, peppers, pimento, fennel, honey, vinegar, juiced limes, water and salt to taste in a saucepan. Bring to a boil and simmer for two minutes and then pour this hot mixture over the fish. Leave to marinate in pickle for up to three days.
On a warmed Roti first spread the tarragon mayo, then a handful of the chopped vegetable salad and in the middle place a large, warmed piece of the pickled Sable fish.
Start folding a portion of the outside edge of the roti into the centre, turn 1/5 of a turn and fold again until the last and fifth fold – then roll the whole stuffed roti over onto this last fold. Cut in half and enjoy.