Cheddar Crusted Hake
Cooking Instructions
Oven Instructions
- Preheat at 350°.
- Bake for 25 mins.
Microwave Instructions
- Pierce film.
- Cook for 6 mins.
Ingredients
Upper crust cheddar biscuit cape hake (cape hake, flour (rice, corn), water, modified corn starch, canola oil, cheese (cheddar, parmesan), starch (corn, rice), salt, seasonings (garlic, onion, herbs, yeast extract, spices, disodium phosphate), modified milk ingredients, sugars (sugar, dextrose), pea protein, flavour, guar flour, baking soda, yeast), Vegetable blend (peas, carrots), Cooked rice (rice, water, vegetable oil (sunflower)), Canola oil, Dill , Vegetable broth flavour (yeast extract, salt, carrot powder, tomato powder, onion powder, leek powder, garlic powder, spices and herbs (bay leaf powder, celery, thyme)).
Contains: Fish, Milk, and Soy
Allergy Advice: For allergens see ingredients in bold.
Please note that recipes or suppliers may change from time to time if we cannot obtain the quality or quantity of ingredients we need, or to improve flavour. While every effort is made to minimise changes, more than one recipe could be available at the same time. We therefore advise that you always refer to the label on your chosen dish as this will show all the ingredients and indicate any allergens used in that specific recipe. If you have any concerns regarding ingredient changes, please contact your local team.
Suitable for
- Low Saturated Fat
- Heart Healthy Diet
Made Without
- Peanut
- Treenut
Nutritional Information
| Serving Size | 253gg (8.92ozoz) |
| Amount per serving | |
| Calories | 330 |
| % Daily Value* | |
| Total Fat 8g | 11% |
| Saturated Fat 1g | 6% |
| Trans Fat 0g | |
| Cholesterol 50mg | 17% |
| Sodium 580mg | 25% |
| Total Carbohydrates 45g | 16% |
| Dietary Fiber 3g | 10% |
| Total Sugars 4g | |
| Protein 20g | - |
| Vitamin D | 10% |
| Calcium 80mg | 6% |
| Iron 1.3mg | 8% |
| Potassium 390mg | 8% |
| Phosphorus 300mg | - |
| * The % Daily value tells you how much a nutrient in a serving of food contributes towards a daily diet. | |