Fish Piccata with Fried Caper & Fennel Salad

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
• freshly cracked black pepper
• 1 lb sole or another flaky, white fish, cut into 4 oz fillets
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly cracked black pepper
• 1/2 cup cornstarch
• 2 large eggs
• 1/4 cup whole milk
• 2 1/2 cups Barney Bakery Almond Flour or Almond Meal
• 2 tablespoons unsalted butter, plus 1 tablespoon more for the pan sauce
• 2 tablespoons extra-virgin olive oil
• 1/2 cup dry white wine
• 3 tablespoons fresh lemon juice
• 1 tablespoon fresh flat-leaf parsley, roughly chopped
• 1 tablespoon fennel fronds, roughly chopped
• freshly cracked pepper