Take a high-sided oven dish, place the gutted and scaled amberjack fish into it, then add the onions, peppers, zucchini, and cherry tomatoes (all cut into julienne strips), as well as the olives, salt, pepper, and oil.
Cook in an oven at approximately 170°C, ensuring that it doesn't dry out too much. When it is half way through cooking, pour some white wine over the top, then leave it to finish cooking.
Add a pinch of flour mixed with butter to the fish stock: this should make a smooth mixture that is not too thick.
When the fish is cooked, take it out and cut away the meat, ensuring that all the bones have been removed.
Strain the cooking juices from the vegetables; add the juices to the deboned amberjack fish and begin to make the lasagne.
Over the bottom of a baking dish, spread a layer of cream with a bit of the amberjack fish and vegetables, then cover over with the first layer of Barilla Emiliane Lasagne all'Uovo (made up of 2 sheets side by side); repeat this process 5 times.
Ensure that the lasagne does not become too dry; before cooking, let stand for approximatelyimately 20 minutes. Cook in an oven for approximately 22 minutes at 200°C, then let stand for 105 minutes. Garnish with parsley and basil, then serve.