Monkfish in Cream Sauce

Poach fish in barely simmering salted water for 25 minutes; remove from heat and drain. Cut fish into bite-size pieces and place them in a buttered casserole. Sauté onion, green pepper, and mushrooms slowly in butter until soft, then remove from heat. Preheat the oven to 350°F. Make cream sauce by mixing béchamel sauce and heavy cream, then mix in sautéed vegetables, pimiento, sherry, and cayenne. Season sauce with salt and pepper, and pour it over fish in casserole. Mix crumbs with cheese and scatter them on top. Put the casserole in the oven and bake until sauce bubbles and crumbs are brown.