* Tuna, marlin, maye maye are available at the farmers market on Saturday mornings in Portsmouth. Also listen for the fisherman blowing a conche shell to announce they have fish to sell.
- (450g) cooked fish
- 4 tablespoon breadcrumbs
- ½ Cup soufflé sauce
- 1 tablespoon sunflower margarine
- Pepper and salt to taste
Grease a pie dish. Sprinkle a layer of the crumbs in the dish. Flake the fish and crumbs with soufflé sauce. Arrange fish and crumbs in alternate layers finishing with crumbs on the top. Dot with little knobs of margarine. Bake in a moderately hot oven for 10- 15 minutes until crumbs are brown.