Roasted Vegetables and Trout with Green Goddess Cream

Ingredients

• 2 heads radicchio (core intact, each cut into 4 wedges)
• 1 large bulb fennel (core intact, cut into 8 to 12 wedges)
• 8 carrots (peeled and halved lengthwise or crosswise)
• 1 bunch green onions (halved)
• 2 Tbsp extra-virgin olive oil
• salt (to taste)
• 4 - 4 oz skinless trout fillets
• Pinch of salt
• 1/8 tsp ground black pepper
• 2 Tbsp capers
• 1/4 cup kefir or buttermilk
• 1/4 cup mayonnaise (gluten free if desired)
• 2 Tbsp heavy cream
• 2 Tbsp lemon juice
• 1 tsp Worcestershire sauce (gluten free if desired)
• 1 cup roughly chopped fresh cilantro or parsley
• 1/4 cup roughly chopped fresh dill
• 1/4 cup sliced fresh basil