Baked Rollatini of Sole

Ingredients

• 1/2 Cup dry breadcrumbs
• 1/2 Cup grated Grana Padano or Parmigiano-Reggiano
• 1/4 Cup chopped fresh Italian parsley
• 1 large lemon, grated, then half of the lemon juiced, the other half thinly sliced
• 2 Teaspoons dried oregano
• 6 Tablespoons extra-virgin olive oil
• 2 Tablespoons unsalted butter, softened
• 1 Cup dry white wine
• 6 skinless fillets of sole, about 1 1/2 pounds
• 2 Tablespoons drained tiny capers in brine

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