Fish Piccata with Fried Caper & Fennel Salad - Barney Butter

Ingredients

• 1/4 cup brined capers, drained
• 1 cup grapeseed oil
• 2 tablespoons preserved lemon, finely minced
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon red chili flakes
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon reserved fried caper oil
• 1 small fennel bulb, halved, cored, and shaved thinly on a mandolin
• Kosher salt and freshly cracked black pepper