Bilson Eleven’s recipe for Whole Bream en Papillote, Potatoes and Samphire


One of the most interesting neighbourhood restaurants in Glasgow is Bilson Eleven, in a townhouse just off Duke Street in Dennistoun. They had reason to celebrate recently when they were recommended by the Michelin Guide.

Chef-owner Nick Rietz worked in Two Fat Ladies before setting out on his own. His menu is short but ambitious, offering re-imagined versions of classic Scottish dishes prepared with real flair.

As he prepares for the festive period, Nick told Glasgowist: “We are really looking forward to the festive period here at the restaurant. Apart from being able to play ‘Stop the Cavalry’ and ‘A Spaceman Came Travelling’ again we are also excited to see how our new lunch sittings go down with customers.

“November 23rd will be our first anniversary and we have been blown away with the positive response from everyone.. almost everyone, that has been here.

The demand for tables on a Friday and Saturday has been phenomenal so that is why we have decided to open for lunch on these days from 12-1:30pm.

Our menu for the holidays will include many great Scottish ingredients including venison, scallops and a few chestnuts flying about too.

You can book dinner or lunch at Bilson Eleven here.

Bilson Eleven’s Whole Bream en Papillote, Potatoes and Samphire Recipe

(serves 4)

Sea Bream is a favourite of mine to eat and is especially tasty when stuffed and roasted whole in tin foil or baking paper. This keeps in all the juice so the fish stays nice and juicy.

Your fishmonger can reverse fillet the fish removing the backbone and pinbones leaving you with a whole fish which is easier to eat. If you want to get crispy skin just stick it in the oven at a high heat for a few minutes after roasting.


• 4 Whole Sea Bream
• 200g Chestnut Mushrooms
• 1 Leek
• 3 Cloves Garlic
• 500g Baby Potatoes
• 50g Samphire


• Preheat the oven to 220 degrees celsius
• Slice the mushrooms, leeks and garlic. Mix with a little salt and olive oil then place
into the inside of the fish.
• Place the fish on top of a piece of tin foil and season lightly. Wrap the foil over the
fish and fold into itself making a little parcel.
• Put onto a baking tray and roast for 20-30 minutes. Set aside until ready to serve.
• While fish is in the oven boil and cool the potatoes. When cool slice the potatoes
and pan fry in a little butter and salt. Take off the heat when starting to brown and
toss through the samphire.
• Open the foil on the fish, squeeze on a little lemon juice. Spoon a few of the potatoes
onto the side of the foil and serve

Nick, right, busy in the kitchen

Nick, right, busy in the kitchen