Home Cooking: Roasted Cream Dory in Sun-Dried Tomato Chardonnay Sauce

I was thinking of making something to complement the strong, gusty bed weather this afternoon. Then changed my mind while I was in the kitchen after looking at what I can find in the fridge and pantry.

I wanted to use these 3 ingredients for tonight's dish:

cream dory

chardonnay and tomato sauce

Here's the recipe:

Roasted Fish:
5 fish fillets
juice of half a lemon
lemon slices (optional unless you used a freshly-squeezed lemon to get the juice from. why waste it?)
olive oil
salt
pepper

Tomato Chardonnay Sauce:
2T olive oil

1 onion, sliced
8 cloves garlic, minced
1T sundried tomato pesto (diced tomato and basil leaves will do - not a direct substitution)
1/2c fish stock or water
1/2c chardonnay
1T butter

Roasted Fish:
1. Brush the fillets with olive oil
2. Season both sides of the fillet with salt and pepper.
3. Placed fillets on a sheet of parchment paper
4. Pour the lemon juice on top of the fillets
5. Place lemon slices 
6. Seal the parchment paper and bake for 15 minutes.

For the tomato chardonnay sauce:

1. Put the stove on medium heat.
2. Add in the oil3. Sauté the onions until transparent.

4. Add minced garlic and sundried tomato pesto (if you're using fresh tomato and basil instead of the pesto, you can add those later). Stir for a minute.

5. Pour in the fish stock and chardonnay. Stir. (You can add the tomatoes and basil leaves now).
6. Reduce sauce until it's 1/3 the original volume. I cook mine longer if I could still taste the chardonnay.

7. Add the butter.

To serve:

1. Scoop a tablespoon of the onions from the sauce and put it on the plate to make a bed for the fillet.
2. Place the fillet on top of the onions.
3. Drizzle some of the oil of the tomato chardonnay sauce on top of the fillet.

And here's what you'll get:

Now to serve to my beloved A...