Zest and halve lemon. Cut one half into rounds and cut the other half into wedges. Keep rounds and wedges separate.

Peel, trim, and cut carrot into 1/2" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

Pat snapper dry. Season flesh side with garlic salt, a pinch of pepper, and half the chimichurri (to taste; reserve remaining for crema).

Place lemon rounds in prepared casserole dish and spread into an even layer. Top rounds with snapper, skin-side down, then cover with foil.

Roast covered in hot oven until snapper reaches a minimum internal temperature of 145 degrees, 30-35 minutes.

Carefully remove from oven and discard foil.

While snapper roasts, continue recipe.

Place carrots on prepared baking sheet and toss with 2 tsp. olive oil, chile and cumin rub, and a pinch of salt and pepper. Spread into a single layer.

Roast in hot oven until slightly browned and tender, 30-35 minutes, tossing once halfway through.

Carefully remove from oven.

While carrots roast, continue recipe.

Bring a small pot with couscous, 1 1/4 cups water, and 1/4 tsp. salt to a simmer.

Once simmering, cover and cook until water is absorbed and couscous is tender, 6-8 minutes.

Stir in butter, 1/4 tsp. lemon zest, almonds, and a pinch of salt and pepper until combined, 30-60 seconds.

Remove from burner.

While couscous cooks, continue recipe.

In a mixing bowl, combine remaining chimichurri (to taste), creme fraiche, and 2 tsp. water.

Plate dish as pictured on front of card, topping snapper with crema (to taste) and garnishing carrots with cheese. Squeeze lemon wedges over to taste. Bon appétit!