Moroccan-Spiced Turbot Roasted On Marrow Bones

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Twenty 2-inch-long beef marrow bones

Kosher salt

2 large carrots, thinly sliced

One 5- to 6-pound pan-dressed turbot or halibut

2 tablespoons olive oil

4 tablespoons unsalted butter, cut into small pieces

Fragrant Chicken Jus

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