Preheat oven to 450.

Peel and cut the sweet potatoes into 1-inch chunks and put them in a bowl.

Pour olive oil over the potato chunks.  Add seasoning to taste.  For seasoning,  I used Ammazza Suocera which is a blend of coarse sea salt, granulated garlic, cayenne crushed extra hot, parsley, basil, Mediterranean oregano, and marjoram.  You can use whatever you like, but this adds a little punch.  Just be careful; a little goes a long way.

Add the potato chunks to the sheet pan, covering about 1/3 of it.

Bake for 20 minutes and remove the pan from the oven.  (The potatoes won't be done yet.)  You might want to turn the potato chunks at this point, but it's not necessary.

Add asparagus to 1/3 of the pan, drizzle it with olive oil and use the same Ammazza Suocera spice blend.  Again, use sparingly if you don't want it too spicy hot.  

Drizzle the remainder of the sheet pan with olive oil and lay the fish down on it.  Drizzle the top of the fish with olive oil and season with Italian Herbs for Fish (or whatever spice or blends you prefer) and the panko bread crumbs.

Bake another 15 minutes until the fish is flaky and the sweet potatoes are crispy on the outside and soft inside.