Preheat the grill to medium.
To make the sole, season the flour and dust the sole until completely covered.
Melt the unsalted butter in a large ovenproof frying pan over a medium heat. Put the sole fillets in the pan, dark side up, and cook gently for 5 minutes. Transfer to the grill and cook for 3–4 minutes, or until cooked though.
Meanwhile, olace a clean frying pan over a medium heat. Melt the salted butter and cook until nutty brown. Turn off the heat and add the lemon juice (stand back a little as it will splutter). Stir in the cucumber and dill and set aside.
To make the oysters, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Blend three oysters with a squeeze of lemon and a drizzle of oil to make the mayonnaise. Season.
Put the flour, egg and breadcrumbs in separate bowls. Dip the oysters first in the flour, then the egg, then the breadcrumbs. Shake off any excess and carefully lower them into the fryer. Deep-fry until golden brown. remove with a slotted spoon and drain on kitchen paper.
To make the greens, blanch the broccoli and french beans in a saucepan of boiling water for 3 minutes. Sauté the spinach in the butter, then add the beans and broccoli. Season with salt and pepper and a squeeze of lemon juice.
To serve, transfer the sole fillets to a serving plate. Add the greens and pour over the cucumber and dill butter. Serve with the deep-fried oysters and the oyster mayonnaise.