FOR FISH FILLETS:

• 3/4 cup California walnuts, finely chopped
• 3/4 cup Panko bread crumbs
• 1 teaspoon garlic salt
• 1/2 teaspoon dried dill
• 1 lb. cod fillets, cut into 3″ long pieces
• 2 eggs, beaten
• 1 tablespoon spicy brown mustard
• 1/2 cup flour
• lemon wedges, for serving

FOR THE LEMON DILL TOPPING (stir together):

• 1/4 cup plain Greek yogurt
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic salt
• 1/8 teaspoon dried dill

Preheat oven to 400 degrees and line a baking sheet with foil; coat with nonstick cooking spray.  Stir together walnuts, bread crumbs, garlic salt and dill in a shallow dish.  Beat together eggs and mustard in a second shallow dish.  Place flour in a separate shallow dish.  Roll fish pieces into flour, then egg mixture, then walnut mixture and place on baking sheet.  Bake for 15-20 minutes or until fish flakes easily with a fork.  Serve immediately with lemon wedges and lemon dill topping.

YIELD:  4 servings