Surfside Skillet

Description
Makes 6 servings.

Ingredients

 * 1 10-ounce package frozen peas and carrots, thawed
 * 1 cup uncooked rice
 * 2 tablespoons butter or margarine
 * 1 teaspoon salt, divided
 * 1/8 teaspoon ground white pepper
 * 1 teaspoon lemon juice
 * 1 1/2 pounds sole, flounder, or other fish fillets
 * 1/4 teaspoon ground black pepper
 * 1/4 teaspoon paprika
 * 1 tablespoon chopped chives
 * 6 tablespoons sour cream for garnish
 * 6 thin lemon or lime slices for garnish
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
Combine peas and carrots, rice, butter, 1/2 teaspoon salt, white pepper and lemon juice in large skillet. Bring to a boil. Stir, reduce heat, cover, and simmer 10 minutes.

Top rice mixture with fish fillets. Season with remaining 1/2 teaspoon salt and with black pepper; sprinkle with paprika and chives. Continue to cook, covered, 5 to 10 minutes or until rice is tender and fish flakes easily with fork. Arrange fillets over rice on serving dish. Garnish each serving with dollop of sour cream and slice of lemon.