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Nutrition details - Lemon Fish with Wedges

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...I write to congratulate the TLC team for the excellence of the food you produce and both my wife and I especially appreciate the meat. The quality, taste and other excellent factors make your meals as good, or better, than any food we have ever tasted... more

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Lemon Fish with Wedges

Lemon Fish with Wedges

Moist baked fish fillet with a tasty lemon sauce served with potato wedges, carrots and broccoli.

Lemons are a citrus fruit that is high in vitamin C. As an antioxidant, vitamin C protects cells from oxidative damage. In addition to this, Vitamin C helps the immune system keep colds and flu at bay.


Perch (28%) Wedges (25%) [Potato, Gluten Free Breadcrumbs, Lemon Peel, Oil, Salt, Pepper], Lemon Sauce (17%) [Water, Skim Milk Powder, Cornflour, Canola Oil, Gluten Free Flour (Starch, Maize, Tapioca, Rice Flour, Thickener (464)), Stock Powder (Sea Salt, Maize Maltodextrin, Rice Flour, Sugar, Yeast Extract, Natural Vegetable Flavours, Dehydrated Vegetables, Disodium Guanylate and Inosinate, Canola Oil, Caramelised Sugar Syrup (Colour)), Lemon Juice & Zest (0.3%), Fish Stock, Anchovies], Gremolata [Gluten Free Breadcrumbs, Parmesan Cheese, Lemon Zest (0.1%), Parsley, Olive Oil, Garlic, Salt, Pepper], Broccoli, Carrots. CONTAINS FISH, MILK & MILK PRODUCTS. MAY CONTAIN FRAGMENTS OF BONE

Nutritional Details

Regular Size 400g Per Serve
Nutritional Details Average Quantity
per Serving
Average Quantity
per 100g
Energy: 1448kj 362kJ
(347Cal) (87Cal)
Protein: 48.8g 12.2g
--Gluten: Nil Detected Nil Detected
Fat, Total: 3.8g 0.9g
--Saturated: 0.7g 0.2g
Carbohydrates: 25.2g 6.3g
--Sugars: 7.2g 1.8g
Dietary Fibre: 6g 1.5g
Sodium: 444mg 111mg
Potassium: 1184mg 296mg
Phosphorus: 460mg (46% RDI) 115mg

Nutrition analysis is prepared using our FOODWORKS© software system. Dinners carrying the Heart Friendly Tick have undergone laboratory testing and results for Saturated Fat, Trans Fat, Sodium, Energy, Protein and Fibre or Vegetable content are guaranteed to comply with the criteria. Clients and Health Professionals should use all other calculations as a guide only when recommending or choosing suitable dinners.

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