Preheat the oven to 425°F.

Place the garlic, coriander seeds, cumin seeds, turmeric, paprika, Aleppo pepper, parsley and extra virgin olive oil in a blender and process until smooth.

Rub the sea bass fillets with chermoula. Place a 2-foot sheet of parchment paper on a work surface and fold in half lengthwise. Arrange 4 of the sea bass fillets along one edge of the seam. Fold the parchment over the fillets and fold the edges in to crimp and seal one large pouch around the fish. Repeat with a second sheet of parchment and the remaining 4 fillets. Carefully transfer the pouches to a rimmed baking sheet. Bake until fish is cooked through and flakey, about 10-12 minutes.

Remove from the oven and carefully open the parchment pouches (be careful of the steam). Serve immediately with lemon wedges.