Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "648f872f2b27437c81930b6487891ea4",
    "updated": "2025-05-08T10:17:03.902Z",
    "title": "Grilled Whole Fish",
    "subtitle": null,
    "description": "This recipe features a whole grilled fish served alongside flavorful lemon garlic potatoes and tomato rice. The dish combines fresh ingredients and aromatic herbs to create a satisfying and well-balanced meal.",
    "ingredients": [
      {
        "section": "LEMON GARLIC POTATOES",
        "ingredients": [
          "olive oil",
          "yellow potatoes, peeled and cut in half lengthwise",
          "garlic, grated",
          "zest and juice of 1 small lemon",
          "salt",
          "black pepper",
          "dried oregano",
          "chicken or vegetable stock"
        ]
      },
      {
        "section": "ROASTED SEA BREAM",
        "ingredients": [
          "olive oil, divided",
          "lemon, thinly sliced and seeded",
          "onion, thinly sliced",
          "whole sea breams (or any white-fleshed fish, such as tilapia, red snapper, or branzino), gutted and scaled",
          "salt",
          "black pepper",
          "parsley",
          "garlic, grated",
          "unsalted butter",
          "handfuls frozen peas"
        ]
      },
      {
        "section": "TOMATO RICE",
        "ingredients": [
          "long-grain white rice",
          "olive oil",
          "onion, chopped",
          "tomato paste",
          "paprika",
          "ground cinnamon",
          "salt",
          "black pepper",
          "chicken or vegetable stock",
          "unsalted butter"
        ]
      },
      {
        "section": "FOR SERVING",
        "ingredients": [
          "leaves romaine lettuce",
          "wedges lemon",
          "wedges tomato",
          "salt"
        ]
      }
    ],
    "instructions": [
      "1 To prepare the lemon garlic potatoes: Preheat the oven to 400°F (200°C; gas mark 6).",
      "2 Coat a small baking dish with 1 tablespoon of olive oil. Add the potatoes, grated garlic, lemon zest and juice, ½ teaspoon salt, ¼ teaspoon black pepper, and oregano. Pour in enough stock to cover the potatoes halfway, then mix well to combine.",
      "3 Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 20 to 25 minutes, until the potatoes are tender when pierced with a fork and the liquid has reduced by half.",
      "4 While the potatoes are baking, prepare the roasted sea bream: Line a large baking tray with aluminum foil and brush it with ½ tablespoon of olive oil. Arrange half of the lemon slices and onion on the tray where the fish will be placed.",
      "5 Pat the fish dry using paper towels and make three shallow cuts on both sides of each fish. Place the fish on top of the lemon and onion slices. Brush both sides of the fish with the remaining 1½ tablespoons olive oil and season with ½ teaspoon salt and ¼ teaspoon black pepper on both sides and inside the cavities. Open the cavities and stuff them with the remaining lemon slices, onions, parsley sprigs, and grated garlic.",
      "6 Bake the fish for 20 to 25 minutes, or until it flakes easily when tested with a fork. The fish can be baked in the oven with the lemon garlic potatoes after removing the foil from the potatoes in step 3. In the last few minutes of cooking, place a thin slice of butter on each fish along with the frozen peas.",
      "7 To make the tomato rice: Rinse the rice under running water in a fine-mesh strainer until the water runs clear, then set aside.",
      "8 In a medium pot with a lid, heat ½ tablespoon olive oil over medium heat. Add the chopped onions and cook until translucent, about 2 minutes. Stir in the tomato paste and cook for an additional 3 minutes or until slightly darkened. Add the rice, paprika, cinnamon, ¼ teaspoon salt, and a pinch of black pepper. Cook while stirring for 30 seconds. Pour in the stock and add the unsalted butter. Cover with the lid and bring to a boil. Once boiling, reduce heat to medium-low and cook for 15 to 18 minutes. Remove from heat, let it rest for a few minutes, then fluff the rice gently with a spatula.",
      "9 To serve: Place 2 lettuce leaves on the top half of each plate. Arrange a lemon wedge, 2 tomato wedges, 3 lemon garlic potatoes, and a scoop of tomato rice from left to right on the lettuce. Remove the stuffing from the roasted sea bream and place the fish on the bottom half of each plate. Drizzle the fish with juices and scatter some peas on top. Serve the remaining lemon garlic potatoes on the side. Enjoy while hot."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]