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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

Rocky McEwin AM, Kingsford
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, Oil, Pepper], Lemon Sauce (17%) [Water, Skim Milk Powder, Tapioca, Canola Oil, Gluten Free Flour (Starch, Maize, Tapioca, Rice Flour), Thickener (464)), Stock Powder ((Sea Salt, Maltodextrin (Maize), 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 MILK & MILK PRODUCTS, SEAFOOD. THIS MEAL MAY CONTAIN FRAGMENTS OF BONE

Nutritional Details

Regular Size 400g Per Serve
Nutritional Details Average Quantity
per Serving
Average Quantity
per 100g
Energy: 1176kj 294kJ
(282Cal) (71Cal)
Protein: 31.6g 7.9g
--Gluten: Nil Detected Nil Detected
Fat, Total: 4.4g 1.1g
--Saturated: 0.8g 0.2g
Carbohydrates: 25.2g 6.3g
--Sugars: 7.2g 1.8g
Dietary Fibre: 6g 1.5g
Folate: 103.2ug (52% RDI) 25.8ug
Sodium: 528mg 132mg
Potassium: 1220mg 305mg
Phosphorus: 347mg (35% RDI) 87mg

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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