Preheat the oven to 190C/170C fan/gas 4.
Shuck and clean the oysters carefully, then place them in their half shells on a flat baking sheet (use rock salt or crumpled tin foil to keep them from toppling)
In a small bowl, pour in the extra virgin olive oil, garlic, lemon juice, parsley and oregano. Stir to combine and then distribute evenly on top of the oysters.
In a separate bowl, mix the breadcrumbs with grated Parmesan cheese and sprinkle across the oysters.
Season to taste and pop the baking tray into the oven for about 12 minutes, until the oysters are cooked through and the topping has turned golden.
Serve immediately, garnished with fresh parsley and lemon wedges.
