1 head of cauliflower
20g/3/4 oz unsalted butter
200ml/7fl oz double cream
Sea salt and freshly ground black pepper
4 x 200g/7oz fillets of sea bass, skin left on
Olive oil for brushing
70g/3oz unsalted butter
1 small bunch of marjoram
Boil a generous-sized pan of well-salted water. Cut the cauliflower into regular-sized chunks and plunge into the water for 10 minutes or until it is soft and falling apart. Remove from the stove and drain in a colander. Place the cauliflower, butter and cream into the bowl of a food processor and purée until very smooth. Taste and season well with salt and pepper. Set aside in a warm place.
Place a non-stick frying pan over a high heat. Brush the sea bass with the olive oil and cook skin-side down for three to four minutes or until golden-brown and very crisp. Turn and cook for two minutes on the other side. Remove from the pan and keep warm.
Put the butter and marjoram in the pan and cook over until the butter has melted completely and just coloured slightly.
Remove from the stove, divide the purée equally between four plates, place the fish on top, and spoon over the warm butter. Serve at once, accompanied by a wedge of lemon.