Pesto Grilled Darne of Monkfish with Roasted Aubergines, Spinach and Tomato Vinaigrette

The term ‘darne’ refers to a round fish cut across and cooked on the bone. Although monkfish is not normally referred to as a round fish it is probably closer to being round than it is flat; the same cut in a flat fish is called a ‘tronçon’. The trouble with this cut is that you end up with all the bones on the plate — not a good idea to my mind. Normally if it is not edible then I would not serve it and bones definitely fall into this category, but monkfish just have one bone down the midd