This is a superb entree that won't break the bank and is so easy to prepare. Your guests will love it. I usually use monkfish, which has a lobster-like flavor but you can use any white meaty fish, even tilapia. It takes about 30 minutes from start to finish. Serve with your favorite white wine, rice pilaf, and roasted asparagus.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

If you have a convection oven, bake at 375 degrees F (190 degrees C).

Nutrition Facts

288.8 calories; 28 g protein; 9 g carbohydrates; 79.1 mg cholesterol; 857.2 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/03/2016
Wow! I did use tilapia as the recipe submitter mentioned and this was excellent. I am not fan of cream of soups but it was great in this. The combo of the soup cream cheese and sherry creates this rich buttery flavor that melts in your mouth. It did get a little thick on me but other than that I have no complaints. I added real bacon bits to my plate (as seen in the photo) but it sure didn't need it and they will be left off next time. This is good enough to serve to company! Use real sherry though and not the cooking sherry. Read More
(1)

Most helpful critical review

Rating: 3 stars
03/01/2019
I made this exactly as written. I found the sauce too strong and it hid the fish flavor. My husband enjoyed it. Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/02/2016
Wow! I did use tilapia as the recipe submitter mentioned and this was excellent. I am not fan of cream of soups but it was great in this. The combo of the soup cream cheese and sherry creates this rich buttery flavor that melts in your mouth. It did get a little thick on me but other than that I have no complaints. I added real bacon bits to my plate (as seen in the photo) but it sure didn't need it and they will be left off next time. This is good enough to serve to company! Use real sherry though and not the cooking sherry. Read More
(1)
Rating: 5 stars
12/10/2016
We really enjoyed this basic recipe which I had to alter a bit because I did not have Cream of Shrimp soup on hand and my husband loathes cream cheese. So I substituted Cream of Mushroom soup added a few sauteed mushrooms to the final presentation and substituted a soft herbed cheese that I had on hand. I followed the method exactly and the monkfish were so moist and flavorful -- perfectly cooked. I served them with the sauteed mushrooms and the sauce over top. The family raved about this meal. That's a 5 star result in my book. Update: The second time I made this recipe I did use Cream of Shrimp soup and continued as written. (I even used a modest amount of cream cheese to thicken it but it did alter the flavor to the point where my husband did not care for it. ) Everyone in my family much preferred the Mushroom sauce but this is a wholly subjective point. Read More
Rating: 3 stars
03/01/2019
I made this exactly as written. I found the sauce too strong and it hid the fish flavor. My husband enjoyed it. Read More
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Rating: 4 stars
09/17/2018
I made this with Tilapia used a medium dry sherry and was pleasantly surprised! It is very quick and easy and is a great base to add other ingredients to. I did find the sauce to be too thick as written so I added some heavy cream to thin it out. I also cut some grape tomatoes in half and added them to the sauce at the end along with some Cajun seasoning and black pepper. The finished sauce reminded me of a tomato/vodka sauce I have made before. Chicken stock could be used in place of cream to thin the sauce as well. A good base recipe that I will probably experiment with again! Read More