-
1
Preheat the oven to 450 degrees F. Cut four large pieces of parchment paper into 14-inch hearts by folding the paper in half and cutting half of a heart shape (like you would to make a paper valentine).
-
2
Set aside.
-
3
In a medium bowl, toss together the fennel, kale, 2 tablespoons of the oil and 1 teaspoon of the salt.
-
4
Open the hearts so the tip is facing toward you.
-
5
Place two slices of orange on the right side of each heart, close to the center.
-
6
Divide the vegetable mixture on top of each set of orange slices.
-
7
Place a piece of fish on top of each mound and season each fillet with 1/8 teaspoon of the remaining salt and 1/8 teaspoon fennel pollen.
-
8
Drizzle each piece of fish with 1/2 tablespoon of the remaining oil.
-
9
Top each fillet with one of the remaining orange slices.
-
10
Close the heart so it is now just a half of a heart and rotate it so the mound is facing you and the tip is away from you.
-
11
Begin to make small folds, each one overlapping the last, around the edge of the package to seal the edges.
-
12
When you get to the tip, fold the point under the packet.
-
13
Place the packets on a baking sheet and cook until the packet is slightly brown and puffed, 12 to 15 minutes.
-
14
Using scissors or a small pairing knife, cut open the top of the each packet carefully, as the escaping steam will be hot.
-
15
Serve in the parchment packets for easy clean up.
