Preheat oven to 450° In a medium skillet over medium high heat, heat 2 tablespoons olive oil. Add the breadcrumbs and toast until golden, stirring frequently, about 5 minutes. Transfer to a bowl and add the oregano, preserved lemon or lemon zest, Parmesan cheese, salt, and pepper.

Brush a 9-x-12 inch casserole with the remaining tablespoon of olive oil and add fish in a single layer, turning the thin ends of the fish under. Heap the fish with the breadcrumb mixture patting firmly to help it stick. Pour white wine around the fish and bake until cooked through, about 8-10 minutes. Sprinkle with parsley and serve with lemon wedges.