En papillote

A cooking method in which ingredients are sealed in a paper or foil pouch and then transferred to the oven or the grill, where they steam in their own juices. Foods cooked this way require little or no additional fat and are moist and flavorful. In addition, the method requires no special utensils and makes clean up simple. Fish is the food most likely to be cooked en papillote, but chicken and vegetables also benefit from the method.
Category:French Food Glossary