Poorman'S Lobster Newburg

• 1 (10.75 ounce) can cream of shrimp soup (such as Campbell's(R))
• 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

1. 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.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Season monkfish fillets with salt and black pepper. Place in a shallow baking dish.
4. Bake monkfish in the preheated oven until flesh flakes easily with a fork, 10 to 12 minutes.
5. Transfer monkfish to serving plates. Serve topped with sauce and garnished with parsley.

cream of shrimp soup, cream cheese, sherry, monkfish fillets, salt, parsley

Taken from www.allrecipes.com/recipe/247434/poormans-lobster-newburg/ (may not work)