Ingredients

• 75g/2½oz plain flour
• 1 Dover sole
• filleted
• 75g/2½oz unsalted butter
• 50g/1¾oz salted butter
• 1 lemon
• juice only
• 1 cucumber
• peeled and chopped
• 2 tbsp chopped fresh dill
• salt and freshly ground black pepper
• 7 oysters
• shucked and cleaned (ask your fishmonger to do this for you)
• squeeze of lemon juice
• 300ml/10fl oz vegetable or rapeseed oil
• plus an extra drizzle
• 50g/1¾oz plain flour
• 1 free-range egg
• beaten
• 50g/1¾oz panko breadcrumbs
• ½ head broccoli
• broken into florets
• 100g/3½oz French beans
• 1 large handful baby spinach
• 50g/1¾oz unsalted butter
• squeeze of lemon juice

Directions

• 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.