Cut the onions and ham into small cubes, stew for 5 minutes, leave to cool. Place the redfish fillet in a greased baking dish, coat thickly with tomato paste and pepper. Spread the bacon and onion cubes and the chopped parsley on top. Sprinkle the Pikantje from Gouda on top until everything is well covered, pour the sweet cream over the top. Bake in the oven for 3/4 hour at 225 degrees.
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