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Thaw fish, if frozen. Preheat oven to 450°F. Line a shallow baking pan with foil; set aside. Rinse fish; pat dry with paper towels. Arrange fish in a single layer in the prepared baking pan. Sprinkle with 1/4 teaspoon salt and black pepper. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork.
Meanwhile, for sauce, in a medium skillet, heat oil over medium heat. Add shallot and serrano pepper. Cook and stir for 3 to 4 minutes or until shallot is tender. Stir in cream cheese until melted. Stir in lime juice and 1/8 teaspoon salt. Stir in enough of the milk to reach desired consistency.
To serve, spoon sauce over fish. Sprinkle with pumpkin seeds.