En Papillote

En papillote, French for wrapped in paper, is a technique in which food, most often fish or vegetables and sometimes lamb or poultry, is sealed inside a folded parchment paper or foil packet along with a small amount of liquid, such as water, wine or stock, and then baked. Inside the sealed packet the trapped liquid turns to steam, so the food effectively bakes and steams at once, staying moist while it cooks in its own juices and whatever seasoning was added. The method has been used in France since the seventeenth century, and Italian cooking has a close equivalent called al cartoccio; a traditional presentation opens the packet at the table so its aroma is released in front of the diner.