Roasted Spring Vegetables topped with Sole and Green Goddess Dressing - Anndrea Yetter, Certified Nu

Ingredients

• 1 bunch radishes, halved
• 1 head cauliflower, cut into florets
• 1 bunch asparagus, cut into 2" pieces
• 1/2 lb heirloom carrots, peeled and halved
• 1 c peas
• 3 T extra virgin olive oil
• 1/2 t sea salt
• 1/4 t freshly ground pepper
• 1 avocado
• 1 bunch dill, roughly chopped
• 1 bunch parsley, roughly chopped
• Juice of 2 limes
• 2 garlic cloves, chopped
• 3 T Braggs apple cider vinegar
• 1/3 c extra virgin olive oil
• 1/2 t freshly ground pepper
• Water, if necessary for consistency
• 6 pieces sole
• 1 T extra virgin olive oil
• Lemon Pepper Seasoning