In a small sauté pan, set over medium heat, add the quinoa, along with 1/2 cup of water and 1/4 cup coconut milk. Give it a good stir and sprinkle in a pinch of salt. When the water reaches a simmer, turn the heat down to medium low. Cook for about 15 minutes, until the liquid evaporates and the quinoa is tender yet not overcooked. Transfer to a small bowl and set aside.

Preheat the oven to 350 degrees F. Meanwhile, in a small bowl, mix together the coconut milk and teaspoon of coconut cream. (It might be a bit lumpy but don’t worry, it’ll be fine after it’s cooked). Add the chopped kale and sprinkle with a few pinches of salt and set aside.

Season the halibut filet with a few pinches of salt and a couple turns of freshly cracked pepper. Squeeze about a 1/4 of a lemon over the halibut.

To assemble, start by cutting your parchment into a 12x12-inch square. To assemble, scoop the quinoa in the center and flatten it out a bit with the back of a spoon. Next, scoop the kale on top of the quinoa. And then, add the halibut. Finish by laying a few slices of blood orange and lemon on top of the halibut. Bring the top seams of the parchment together and fold over a few times, like you would a brown paper bag. Fold in the sides, making sure no air can escape. For super helpful (and quick) step-by-step visuals, definitely watch the video that is embedded in this post.

Transfer to a baking sheet and place in the oven for about 15 minutes. This time will vary depending on how big your piece of fish is. Carefully undo the seams and allow the hot air to escape. Open completely and transfer to a plate, parchment and all, to serve.