In a sauce pan, add the fish stock and garlic cloves and bring to a simmer on medium heat. Lower the temperature and infuse for 30 minutes. Remove from the heat and add the cream and sage leaves and allow to infuse. Remove the sage leaves before blending.
Stuff the fish with herbs and lemon. Any variety of fresh herbs can be used. Score the fish and place in a fish grill basket. Season with salt and white pepper. Brush with oil and grill on one side until charred.Turn and grill the other side of the fish. Serve hot with the garlic sauce