Baking

Some dishes combine baking with other cooking methods. What the Italians call al cartoccio and the French call en papillote involves wrapping fish in a paper parcel and cooking it in the oven so that it steams in its own juices. Braising and baking can also be combined by putting seafood in a covered baking dish with some liquid. Chefs also often combine baking or roasting and pan-frying, searing a fillet in a frying pan for colour, then finishing it off in the gentler heat of the oven.