Preheat oven to 350. Coat bottom of 13x9” baking dish with butter.

Zest lemon. Juice half of the lemon and slice the other half thinly.

In a bowl, toss the bread crumbs, cheese, parsley, lemon zest, and oregano. Drizzle with 4 T. oil and toss until crumbs are evenly coated.

Arrange lemons in one layer in pan. Pour in the juice and white wine.

Press crumbs into top of fish. Starting with the short side, roll up each fillet with crumbs on the inside and secure with toothpicks.

Arrange fish in the baking dish and scatter capers in open spaces. Sprinkle any leftover crumbs over fish and drizzle with remaining oil. Place baking dish on bottom rack of preheated oven and bake until fish is just cooked through (about 20 minutes). Remove toothpicks and serve.