Flounder Oreganata

Preheat oven to 450 degrees F. Pulse 1/3 cup rolled oats in a mini food processor until they are finely ground. Mix the ground oats with ¼ cup panko breadcrumbs, 2 cloves finely chopped garlic, 1 ½ tbsp chopped parsley, ½ tsp dried oregano, 4 tsp fresh lemon juice, 1 tsp lemon zest, 1 tbsp olive oil, and ½ teaspoon salt in a small bowl. Place the Flounder filets on a baking sheet lined with parchment or foil and season them lightly with salt and pepper. Spoon equal amounts of the breadcrumb mixture onto the filets, lightly pressing it in so that it adheres to the fish. Bake in the oven 10-12 minutes until the fish is opaque and topping is golden brown. If the topping needs to be browned further, place the fish under the broiler for a minute or two. Garnish with additional chopped parsley and lemon slices. Squeeze lemon on top just before eating