• Preheat your oven to 375 degrees.

Making the sauces

Recado rojo

• Start by creating the recado rojo. You can skip this step if you're using achiote paste.
• Add 1 chile de árbol, 2 whole cloves, 1 bay leaf, 2 tbsp annatto seeds, 1 tsp cumin seeds, 1 tsp coriander seeds, 1/2 tbsp oregano, 1/2 tsp Morton kosher salt, and 1/2 tsp black peppercorns to a blender and pulse until finely ground.
• Transfer the ground spice blend to a container. Grate 2 cloves garlic into the container along with 1/2 tsp lime zest and 1/2 tsp orange zest. A microplane is great for this.
• Add 2 tbsp white vinegar and stir until a thick paste forms. It doesn't have to be perfect or smooth.
• You'll use 1/2 tsp of the recado rojo for this recipe. Save the rest in an airtight container in your fridge for up to a month. You can make lots of other Mexican recipes with it.

Red sauce (chile adobo)

• Destem and deseed 2 chiles ancho, 1 chile guajillo, 1 chile pasilla, and 1 chile de árbol. Heat a large pan or comal over medium-high heat. Add the chiles to the hot pan and toast until aromatic. The chiles will fill the air with spice, so open a window or turn on your vent fan. You'll likely cough, so keep pets and kids away.
• Add the toasted chiles to the same blender you made the recado rojo in, along with 3 Roma tomatoes, 1/4 white onion, 2 garlic cloves, and 1/2 tsp recado rojo.
• Squeeze the juice from 1/4 orange into the blender.
• Add 1 tbsp grapeseed oil, 1 tsp salt, a pinch of cumin, and a pinch of oregano.
• Blend on high until smooth, then taste to see if it needs more salt. Transfer the finished red sauce to another container, and wash your blender to make the green sauce.

Green sauce (parsley)

• Add 1/2 bunch parsley, 1/2 cup grapeseed oil, and 2 garlic cloves to the clean blender.
• Blend on high until smooth. Because parsley is fibrous, it will likely take longer to fully blend.
• Add salt to taste.

Cooking the fish

• Grease a large baking sheet with olive oil.
• Place the 1 4-5 lb whole red snapper skin side down on the baking sheet.
• Use a serving spoon to cover half the fish with the red sauce.
• With another spoon, cover the other half of the fish with the green sauce.
• Put the fish in the oven for about 15 minutes until the flesh is flaky.
• Take the fish out of the oven and transfer it to a serving platter or serve it straight from the baking sheet.
• Serve with warm tortillas, salsa verde, black refried beans, and cotija cheese or queso fresco to make tacos with.