To cook something in this way is to place it in the centre of sheet of parchment paper. The paper is folded over and it is cut so that you have two identical sides. This method was very popular in the sixties and seventies and I first saw it done in the Savoy Hotel in London. It is very impressive to see. It is also easy to make.
You fold out your parchment paper and place your ingredients on one side with your garnish ie. tomato, mushroom, garlic etc etc and then you season it. Add a little olive oil or butter then fold the paper over like an envelope. Pinch along the sides while folding the flap in to create a sealed bag. Then you cook it in a medium oven. The steam created by the moisture in the food will cook it for you.
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