Follow these simple steps to create your Almond Crusted Fish Piccata with Fennel Salad:

1. Prepare the Fish: Season the fish fillets with salt and pepper on both sides.
2. Set up Dredging Stations: In three separate bowls, place the almond flour, all-purpose flour, and beaten eggs.
3. Dredge the Fish: Dip each fillet first in the all-purpose flour, then into the egg mixture, and finally into the almond flour, ensuring they are well coated.
4. Cook the Fish: In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. When hot, add the coated fish fillets and cook for 4-5 minutes on each side or until golden brown.
5. Make the Piccata Sauce: Once the fish is cooked, remove it from the pan and set aside. In the same skillet, add another tablespoon of butter, the capers, lemon juice, and lemon zest. Cook for about 2 minutes until the sauce is slightly reduced.
6. Prepare the Fennel Salad: In a large bowl, combine the sliced fennel, mixed greens, apple cider vinegar, honey, and a drizzle of olive oil. Toss gently to combine.
7. Serve the Fish: Place the fish fillets on a serving plate and drizzle with the piccata sauce, garnish with fresh parsley.
8. Plate the Salad: Serve the fennel salad alongside the fish, completing the dish with an extra lemon wedge if desired.

With these steps, creating the Almond Crusted Fish Piccata with Fennel Salad becomes an effortless task, leading to a phenomenal dining experience.