I shoulda taken a pic, but devoured it. Seriously restaurant quality and so simple.

A nice piece of Pacific cod from Wild Alaska Co.
Mixed Dijon mustard, Mike's Hot Honey Mustard, and a few shakes garlic salt.
Put filet on parchment covered sheet. Brushed with mustard.
Firmly pushed toasted, chopped walnuts into filet.
Preheated 400f 12 min.
Sides were linguini with basil pesto and garlic spinach.
Drizzled all with lemon infused olive oil. So good!