Recipe adapted from Giada De Laurentiis "Fennel Snapper in Parchment"
Preheat oven to 425° F. Cut 4 large pieces of parchment paper into 16" diameter hearts by folding each piece in half and using scissors to cut half a heart. Unfold and set aside.
In medium bowl, toss together the kale, fennel, 1 teaspoon salt, and 2 tablespoons olive oil.
Open the parchment hearts and just off-center, layer 2 orange slices, a mound of the veggies, fish fillet, sprinkle of salt, fennel pollen (or fronds, both optional...use what you have), drizzle with olive oil, and top with 1 orange slice.
Wash and dry your hands so that you can seal the hearts clean and tight with little folds. Start at the rounded top of the heart and fold over the edge twice and crimp with your fingernail against work surface. Move down and make another fold about every 1–1½ inches, each double-fold overlapping the last, all the way around the edge of each heart and finish by twisting the end at the point.
Place packets on a rimmed sheet pan. Bake for 20 minutes or until packets are slightly brown and puffed. Remove from oven and let stand 5 minutes. Serve packages directly on plates so each person can cut theirs open at the table.