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Preheat the oven to 425°F. Combine paiche, peppers, orange, lemon and salt in a 9x13-inch baking dish. Roast until fish is just cooked through and peppers are softened, about 15 minutes, stirring once halfway through the cooking time.
Meanwhile, bring a large pot filled halfway with water to a boil. Using a paring knife, make a V-shaped cut into each collard leaf and remove thickest part of rib. Drop leaves 2 at a time into the boiling water and cook until just pliable, 1 to 2 minutes. Drain on a kitchen towel.
Lay collard leaves on a work surface, slightly overlapping sides where rib was cut out. Place a scant 1/2 cup fish mixture in the middle, sprinkle with onions and roll up burrito-style.