Wild Striped Bass en Papillote

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6 teaspoons unsalted butter, softened

1/2 pound Swiss chard, cleaned and roughly chopped

2 cups sliced zucchini

2 cups sliced asparagus

1/2 cup corn kernels

12 button mushrooms, cleaned and quartered

4 (7-ounce) skinless fillets of wild striped bass

Kosher salt

Freshly ground black pepper

1/2 cup chopped parsley leaves

1/4 cup chopped tarragon leaves

2 medium shallots, very finely chopped

1 garlic clove, very finely chopped

1/4 cup dry white wine

Lemon wedges, to serve