Creating the Almond Crusted Fish Piccata with Fennel Salad can be accomplished by following these straightforward steps:

1. Prep the Ingredients: Begin by gathering all your ingredients. Slice the fennel thinly and set it aside, as it will be used in the salad.
2. Set Up Breading Station: In one bowl, place the almond flour mixed with salt and pepper. In a second bowl, add the all-purpose flour mixed with more salt and pepper. In a third bowl, beat the eggs.
3. Bread the Fish: Coat each fish fillet first in the all-purpose flour, shaking off the excess. Then dip it into the egg mixture, allowing any excess egg to drip off. Finally, press the fillet into the almond flour, ensuring it's well-coated.
4. Prepare the Fennel Salad: In a large bowl, combine the sliced fennel with arugula or mixed greens. Drizzle the salad with a tablespoon of extra virgin olive oil, adding salt and pepper to taste. Toss to combine.
5. Cook the Fish: In a large skillet over medium-high heat, melt the butter and olive oil together. Once hot, add the coated fish fillets to the skillet. Cook for about 3-4 minutes on each side until golden brown and cooked through.
6. Make the Piccata Sauce: After removing the fish from the skillet, return the skillet to heat. Add the capers and lemon juice to the pan, scraping up any bits from the bottom. Allow the sauce to simmer for about 2 minutes.
7. Serve: Plate the fish, spoon the sauce over the top, and serve with a side of fresh fennel salad. Include lemon wedges for squeezing over the fish for added flavor.