Red Snapper Veracruz

2 pounds red snapper fillets
Salt
Pepper
4 tablespoons vegetable oil
1 medium onion, thinly sliced into 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