while i was in italy, i had fresh sardines quite a few ways.
the first one, sarde alla beccaficu, is a sicilian recipe where you make a stuffing with chopped pine nuts, golden raisins, toasted breadcrumbs, olive oil, chopped parsely, and grated parmesan. then lay one whole boned sardine flat skin side down, top with this stuffing, and top with another sardine skin side up. make a whole bunch of these on a sheet tray, drizzle with olive oil and sprigs of whole fresh thyme and bay leaf, and bake for maybe 5-7 minutes in a 400 oven until the fish is just done.
alternatively, i've seen beccaficu done with one fish and the stuffing is rolled inside of the fish and then placed vertically on a sheetpan.
or you can make cotellettine di sarde. this is an italian take on the famous cotelete milanese. basically, the sardines are floured, eggwashed, and coated in breadcrumbs and deep-fried. delicious.