Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 4

2 tbsp. Bread crumbs
1 tbsp. Basil
1 cloves Garlic, chopped
5 lbs. Cherry tomatoes, diced
17.5 oz. Sardines
3 tbsp. Coconut oil

1 lb. Russet potatoes


  1. Add the potatoes to a pot before covering them with salted water and letting the pot boil.
  2. Once it boils, turn the heat to low/medium before placing a lid on it and letting the potatoes cook for 20 minutes.
  3. Drain the potatoes and cover them in cold water to let them cool.
  4. Slice and peel the potatoes.
  5. Ensure your oven is heated to 350F.
  6. Add the coconut oil to a casserole and coat well.
  7. Alternate layers of potato and layers of sardine, adding the tomatoes to the sardine layers. Top with bread crumbs, basil, and garlic.
  8. Let the casserole cook for 20 minutes, serve hot, and enjoy.

Calories: 553 kcal
Protein: 37.22 g
Fat: 26.88 g
Carbohydrates: 40.95 g