en papillote/al cartoccio

En papillote, or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked
En papillote, or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of aluminum foil and parchment paper and then folding them tightly around the food to create a seal.
This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote.

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