Sweet Potato, Asparagus and Halibut

by Allie of Finding Inspiration in Food

1 cup fresh sourdough bread, torn

1 tablespoon plus 1 1/2 teaspoons fresh rosemary, chopped

2 sweet potatoes

3 tablespoons butter, divided

1 bundle fresh asparagus

4 (5 to 6 ounce) fish fillets

I started by grinding my breadcrumbs and 1 tablespoon rosemary in a food processor.

Heat 1 tablespoon of olive oil over medium-high heat.

Add breadcrumbs and rosemary mixture to skillet. Stir until breadcrumbs are almost crisp, 5 minutes. Transfer to a small bowl and cool.

Place sweet potatoes on a plate and microwave on high until very soft.

Cut sweet potatoes in half lengthwise; scoop out pulp and place in a medium glass bowl. Discard skin.

Add remaining 1 1/2 teaspoons rosemary and 1 tablespoon butter to sweet potatoes; mash until almost smooth. Season with salt and fresh ground pepper.

Sprinkle asparagus with a little olive oil, salt and fresh ground pepper.

Grill asparagus just until tender on panini press.

Melt remaining 2 tablespoons butter, drizzle over fish then sprinkle fish fillets with salt and freshly ground pepper.

Cook fillets on panini press until cooked through.

To plate divide up sweet potatoes and asparagus among plates. Top each serving of fish with a generous sprinkle of breadcrumbs, and serve.