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

• 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
• Kosher salt and freshly cracked pepper

Directions

Prepare the Fried Caper & Fennel Salad:

1. Drain the capers well and pat gently between paper towels to dry.
2. Add the grapeseed oil to a 2-quart saucepan and heat to 350F over high heat.
3. Add the capers and fry until the capers begin to open, about 2 minutes.
4. Using a slotted spoon, transfer to a paper towel to cool. Reserve 1 tablespoon of the caper infused the oil.
5. In a small bowl, add the preserved lemon, lemon juice, chili flakes, parsley, extra-virgin olive oil, and the reserved caper oil. Using your hands, add the shaved fennel and mix to combine.
6. Add a pinch of freshly cracked black pepper.
7. Just before serving, stir in the fried capers.

Prepare the Sole Piccata:

1. Set three wide, shallow bowls on your work surface.
2. Add the cornstarch seasoned with 1 teaspoon of kosher salt to the first bowl, the eggs beaten with the milk to the second, and the Barney Butter Almond Flour to the third.
3. Pat the fish dry with a paper towel and then season on both sides with the remaining 1 teaspoon of salt and 1/2 teaspoon of freshly cracked black pepper.
4. One at a time, dredge the fish in the cornstarch, shaking off the excess. Next, dip the fish in the egg mixture and lift to allow the excess to drain off. Then, gently press the fish into the almond flour making sure to coat well on both sides. Repeat for a second coating.
5. Transfer the fish to a clean plate and repeat with the remaining fillets.
6. Heat your largest sauté pan over medium to high heat. Add 2 tablespoons of butter and 2 tablespoons of extra-virgin olive oil and heat until the butter starts to foam.
7. Add two pieces of fish to the pan taking care not crowd the fish and press down on each with a spatula to ensure a good sear. Cook the fish for about 2 minutes (depending on thickness) before flipping and cooking for another 2 minutes on the other side. Carefully transfer the fish to a plate. Repeat with the remaining fillets. If the butter starts to burn, wipe-out the pan and start again using another 2 tablespoons of butter and 2 tablespoons of oil.
8. Once all the fish is cooked, wipe-out the pan and return it to medium to high heat.
9. Add the wine and cook to burn off the raw alcohol taste, about 1 minute.
10. Add the lemon juice and simmer for 15 seconds.
11. Turn off the heat and add the remaining 1 tablespoon of butter and the parsley, whisking until emulsified into a pan sauce.
12. Carefully transfer the fish to individual plates.
13. Spoon about 2 tablespoons of the pan sauce over each fillet.
14. Top with the Fried Caper & Fennel Salad divided equally among the plates. Garnish with the fennel fronds.
15. Season with salt and pepper.