1.

Preheat and Prep: Adjust an oven rack to the middle position and preheat the oven to 450°F (232°C).

Line a rimmed baking sheet with aluminum foil.

Set a wire rack on top of the foil and grease the rack with coconut oil.

2. Toast Breadcrumbs: Place the torn bread pieces into a food processor and pulse about 10 times to create coarse crumbs.

Heat 1 tbsp of coconut oil in a 12-inch nonstick skillet over medium heat.

Add the breadcrumbs and toast, stirring often, until they are well-browned (about 10 minutes).

Transfer the crumbs to a shallow dish and let them cool.

3.

Set Up Dredging Stations: Prepare three separate shallow dishes: o Dish 1: Spread 0.25 cup (approx. 30 g) of the tapioca flour. o Dish 2: Whisk together the remaining 0.25 cup (approx. 30 g) tapioca flour, 0.25 cup of the Tartar Sauce, the 2 large eggs, 1 tbsp Dijon Mustard, and 0.125 tsp cayenne. o Dish 3: To the cooled, toasted breadcrumbs, add the 2 tbsp minced parsley, 0.25 tsp sea salt, and 0.125 tsp pepper.

Mix to combine.

4.

Coat the Fish: Pat the whitefish portions dry with paper towels and season them lightly with additional sea salt and pepper.

Working with one piece of fish at a time, coat only the top and sides: o First, dredge the top and sides in the plain tapioca flour (Dish 1). o Next, dip the coated sides into the Tartar Sauce mixture (Dish 2), allowing any excess to drip off. o Finally, press the fish (top and sides) into the breadcrumb mixture (Dish 3) to adhere. o Place each coated piece of fish onto the prepared wire rack, with the uncoated (bottom) side facing down.

5.

Bake: Bake for 10 to 12 minutes. The fish is done when the crumbs are golden and an instant-read thermometer inserted into the thickest part registers 140°F (60°C).

6.

Serve: Serve the fish immediately with the remaining 0.5 cup of Tartar Sauce.