Fresh Sardines with Garlic and Parsley

One of the Basques’ favorite ways to treat just-caught anchovies is to butterfly them, then gently cook them in fragrant olive oil that, with the addition of garlic and parsley, turns into a delectable sauce. During the anchovy season in May, you can enjoy the small fish prepared this way at humble tapas bars and fancy restaurants alike. Here in the States, if you can find fresh anchovies—and don’t mind cleaning them—by all means use them in this recipe (you’ll need about one pound). Sardin