Sardines à l’ail poêlées

• 24 whole sardines, scaled and gutted, with backbone removed
• 1 handful parsley, finely chopped
• 10 clove

Stuff the sardines with the parsley and garlic. Season with salt and pepper. Pinch the opening of each fish together and roll in plenty of flour. Carefully fry in hot oil until brown. Drain and serve immediately with lemon wedges.