Preheat oven to 350 degrees F.

In a bowl, toss together the breadcrumbs, grated cheese, parsley, lemon zest and dry oregano. Drizzle with 4 tablespoons of the olive oil and toss until crumbs are evenly coated with the oil.

Coat the bottom of a 9-by-13 inch Pyrex or similar baking dish with the softened butter. Arrange the lemon slices in 1 layer on the bottom of the baking dish. Pour in the lemon juice and white wine.

Lay fish on your work surface drizzle with olive oil and press the crumbs on top of the fish. Starting with the short side, roll each fillet up and secure closed with toothpicks. Arrange fish in the baking dish and scatter capers in the spaces in the dish. Sprinkle any leftover crumbs over the fish and drizzle with remaining 2 tablespoons olive oil.

Place baking dish on the bottom of the oven and bake until fish is just cooked through, about 20 minutes.

*Serve over zucchini and anchovy dish.