Cooking in Parchment (Papillote)
Cooking food inside its own little bag creates a sort of oven-steaming technique. The cooked food remains very moist and its natural sweetness is enhanced. It's fun, too, because the packets puff up to look like fat pillows and the contents remain a secret until the diners open their own portions. The technique is also called cooking en papillote.

If the traditional parchment paper technique intimidates you, or if you just want to have some fun with presentation, use an already-made bag, like a school lunch bag or a small shopping bag from the favorite store of your guest.

If you decide to use parchment paper, begin by folding 4 large sheets in half. Beginning at one end of the fold, cut a point, then around into as wide a semicircle as possible, ending at the opposite end of the fold with a rounded point. When opened out, the paper will resemble a heart. Center the food to be cooked on one side of the heart, season with salt and pepper, and top with any sauces, marinades, and lemon slices or other toppings.

Seal the packets by folding the second side of the paper over the food, then starting at the blunt end, make a sharp, small fold toward the food. Continue making small folds around the open edge, refolding the last tuck in upon itself several times to make a tight closure, and fold it under the packet. Transfer the packets to a baking sheet and bake according to your recipe.