Fish supper

Thai Red Curry with Fish 500g whole fish, skinned3 tablespoons oilSaltPepper2 tablespoons red curry paste400g coconut milk (canned)200g green beans, cut into 3 cm pieces2 tablespoons lime juice1 teaspoon grated lime zest2 teaspoons brown sugarTo garnishFresh coriander leavesFresh basilLime, slicedHot red pepper, sliced For the curry: In a large frying pan, put 1 tablespoon of 8230