In skillet, toast pumpkinseeds over medium heat, shaking pan often, until popping starts to subside and seeds are golden, about 5 minutes. Transfer to food processor, setting aside 1 tbsp (15 mL) for garnish; add coriander, parsley, 2 tbsp (30 mL) of the oil, lime juice, garlic, chili (if using), ¼ cup (60 mL) water and half of the salt. Purée until smooth, adding up to 2 tbsp (30 mL) more water, if necessary, to make thick sauce.

On baking sheet, brush remaining oil over fish and sprinkle with remaining salt. Broil, turning once, until fish flakes easily when tested, 6 to 8 minutes. Stir sauce and drizzle over fish; sprinkle with reserved pumpkinseeds. Serve with lime wedges.