1. To clean and bone the sardines, remove the scales from the fish by gently scraping them with a small dull knife under cold running water. Cut off and discard the heads, then, using a small sharp knife, carefully make a slit along the bellies. Gut and clean the fish under cold running water. Grab the top of the spine of a sardine and pull it out quickly, trying not to remove too much of the flesh around it. Butterfly the sardine by opening it up like a book. If you feel small bones, trim the sides of the fillets. Repeat with the remaining sardines. Rinse the sardines under cold running water, pat them dry with paper towels and lightly sprinkle salt over them.

2. Heat the olive oil in a large skillet over low heat for about 30 seconds. Add the sardines and cook until they just turn opaque, 30 to 45 seconds per side. Using a slotted spatula, transfer the sardines to a rimmed serving dish. Add the garlic to the olive oil and stir until it is very fragrant but not browned, about 1 minute. Stir in the parsley and cook for about 15 seconds, then pour the olive oil over the sardines. Serve at once with bread to mop up the garlic oil.