Cut the paper large enough to enclose the fish completely, with enough overlap to fold over to make a tight seal.
After washing the fish fillets and checking for bones, generously butter each fillet. Place them on the parchment paper. Top with the green onions, celery, dill, and tarragon.
Combine the lemon juice, white wine, and Tabasco. Sprinkle the mixture all over the fish. Add salt to taste.
Fold the paper over and fold the edges down hard, then fold down again to seal the pouch as securely as possible. Place the papillotes on a baking pan and place them in the center of the oven. Bake for 15-18 minutes (longer if the fish is thick).
Remove the papillotes from the oven and place on serving plates. Serve immediately with a sharp steak knife for opening the bags. The fish should be eaten right out of the bag. (On a plate, of course.)