Red Snapper Veracruz

2 pounds red snapper fillets
Salt
Pepper
4 tablespoons vegetable oil
1 medium onion, thinly sliced in half slices
1 1/2 pounds red ripe tomatoes, peeled and finely chopped
1 cup water
8 or 9 peppercorns
2 bay leaves
2 garlic cloves, finely mashed

Heat a little oil in a large skillet and saut the fillets after salting and peppering them lightly. Turn only once and do not overcook. Lay fillets in a large oblong ovenproof dish and set aside.

In a large saucepan heat the 4 tablespoons oil until hot, but not smoking, and saut the sliced onion 1 minute, until limp but not brown, stirring constantly. Add tomatoes and water, season with salt, and add the peppercorns, bay leaves and garlic. Cook, covered, over medium heat for 5 minutes.

Pour sauce over fish fillets. At this point you can scatter a few stuffed green olives or drained and rinsed capers over the fish. Seal dish in foil. Heat a few minutes in the oven at 325 degrees F before serving.