Preheat your oven to 180°C.
Boil potatoes in salted water for 20 minutes until tender and drain.
Mash potatoes with butter, cream, lemon zest, juice, salt, and pepper until smooth.
Fry sliced cabbage with butter and garlic for five minutes until soft.
Add white wine and caraway seeds to cabbage and simmer for 5 minutes.
Steam mussels in a lidded pan for 4 minutes until all shells open.
Remove mussels from shells once cooled and discard unopened ones.
Sauté shallots and garlic in olive oil for five minutes until translucent.
Add white wine and boil for one minute until the volume reduces by half.
Stir in cream and saffron, then simmer the sauce gently for five minutes.
Stir mussel meat into the sauce and season to taste.
Rub sea bass with olive oil and season with salt and pepper.
Sear fish skin-side-down in a hot pan for three minutes until crisp.
Flip the fish and roast in the oven for 4 minutes to finish.
Plate mash, top with cabbage and fish, then spoon saffron sauce around.