Step 1: Preheat the oven to 400°F. Coat a baking sheet with 2 tablespoons macadamia nut oil. Shred the parsley leaves using kitchen scissors or a knife. When using scissors, put the parsley in a bowl and keep on snipping with the scissors until it is finely chopped. Set aside.
Step 2: Using a food processor or a grinder, grind the sunflower and pumpkin seeds. Place a large skillet over low heat. Add ground sunflower seeds, ground pumpkin seeds, and almond flour. Toast for 2-3 minutes. Transfer to a bowl and add chopped parsley. Stir to combine.
Step 3: Grab 2 other bowls and put tapioca starch in one of them. In another, whisk 2 eggs with 4 tablespoons macadamia nut oil.
Step 4: Carefully wash fish fillets and drain on paper towels. Slice fillets crosswise into ¾-inch wide strips. Season with salt and pepper and use your hands to rub the seasoning into the fish.
Step 5: Dredge the fish into the tapioca starch, then into the egg mixture, and finally into the sunflower/pumpkin seed mixture.
Step 6: Transfer the fish sticks to the prepared baking sheet. Bake for 8 minutes, remove, flip, and bake for another 7 minutes. Remove from the oven and let cool for 2-3 minutes on a wire rack. Just before serving, sprinkle generously with more parsley.
Notes
Tip: These taste best when paired with mayonnaise and lemon wedges! You can also adjust the taste with a bit more salt or pepper, as needed.