Wash the rocket and chop finely, except for 8 stems. Peel onion and garlic and chop finely. Heat the oil in a pot, fry the onion and garlic. Deglaze with stock and tomatoes. Reduce for 10 minutes, chopping the tomatoes slightly. Season with salt, pepper and sugar.
Stir in chopped rocket and put the sauce aside. Cook the pasta in boiling salted water for 6 minutes. Spread the fish fingers on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Turn over after 5 minutes. Drain the pasta and let it drain. Grate cheese. Grease 4 small ramekins. Mix the pasta, fish fingers and sauce and place in the ramekins. Sprinkle cheese over them. Bake in the oven at the same temperature for 20 minutes.
Drain the pasta and let it drain. Grate cheese. Grease 4 small ramekins. Mix the pasta, fish fingers and sauce and place in the ramekins. Sprinkle cheese over them. Bake in the oven at the same temperature for 20 minutes. Let cool slightly on a cake rack. Garnish with remaining rocket