Young's Gastro 2 TLemon & Pepper Fish Fillets300g

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Young's Gastro 2 TLemon & Pepper Fish Fillets
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Alaska Pollock Fillets in a Lemon and Pepper Breadcrumb Coating
High in omega 3.

    100g oven baked contains



    Per Portion/Each fillet oven baked contains



    15% RI


    15.10 g

    22% RI


    1.30 g

    6% RI


    1.20 g

    1% RI


    1.20 g

    20% RI

    RI = % of your daily reference intake

    Alaska Pollock Fillet (58%) (Fish), Wheat Flour ^Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Rapeseed Oil, Water, Wheat Gluten, Wheat Starch, Lemon Flavouring, Rice Flour, Salt, Yeast, Black Pepper, Raising Agents: Diphosphates, Sodium Bicarbonate, Acidity Regulator: Citric Acid, Spice, Sea Salt
    For allergens, including Cereals containing Gluten, see ingredients in bold

    . Pack contains 2 servings, *Reference intake of an average adult 8400kJ / 2000kcal

    Typical values100g oven baked contains
    Of which Saturates0.9g
    Of which Sugars0.9g

    Preparation and Usage

    For the Perfect Evening Meal Try serving these Lemon & Pepper Signature Breaded Fish Fillets with homemade chunky chips and mushy peas. Enjoy with a glass of well chilled English cider

    Nutritional claims

    • High in omega 3


    • Caution! Although extra care has been taken to remove all bones, some may remain.

    Oven cook

    Our Signature Breaded Lemon & Pepper Fish Fillets are best oven baked straight from your freezer. Ensure product is piping hot throughout before serving. All appliances vary, these are guidelines only.220ºC / Fan 190ºC / Gas Mark 7Pre-heat the oven. Remove all packaging. Place product in a baking tray in the centre of the oven and cook for 23 minutes (fan oven 20 minutes).


    Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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