Cook pasta in a large saucepan of boiling water until tender.  Drain & rinse under cold water.

Melt butter in a saucepan, add garlic, onion, celery & carrot.  Cook until vegetables are soft.

Add tomato paste, basil, lemon juice & sugar & mix thoroughly.

Cut fish into 2cm cubes & add to tomato mixture.  Cook gently until fish is just cooked.

Stir spinach into fish & allow to heat through.  Season to taste then remove from heat.

To make cheese sauce: melt butter in a saucepan, add flour & cook 1-2 minutes.  Gradually blend in milk & bay leaf until the sauce boils & thickens.  Remove from heat.  Add lemon juice & cheese to the sauce.  Check seasonings.

Stir the pasta into the cheese sauce.

Spread half the pasta sauce over base of a greased shallow ovenproof dish, then cover with the tomato fish mixture.  Top with remaining pasta sauce & sprinkle with extra cheese.

Bake at 180°C356F for 20 minutes or until heated through & golden brown.

Serve with a green salad.