- 1 (10.75 ounce) can cream of shrimp soup (such as Campbell's®)
- 3 1/2 ounces softened cream cheese
- 1/3 cup dry sherry
- 4 (6 ounce) fillets monkfish fillets
- salt and ground black pepper to taste
- 1/4 cup chopped fresh parsley
- Combine shrimp soup and cream cheese in a small saucepan over medium heat; cook, stirring constantly, until the cream cheese has melted and sauce starts to bubble, 3 to 5 minutes. Stir in sherry. Cook, stirring constantly, until heated through, 1 to 2 minutes. Remove from heat and keep warm.
- Preheat oven to 400 degrees F (200 degrees C).
- Season monkfish fillets with salt and black pepper. Place in a shallow baking dish.
- Bake monkfish in the preheated oven until flesh flakes easily with a fork, 10 to 12 minutes.
- Transfer monkfish to serving plates. Serve topped with sauce and garnished with parsley.