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": "5c47757c922d4d9ba8de456921a36b7d",
    "updated": "2025-05-17T07:26:28.509Z",
    "title": "Fish Baked in Tomato Sauce with Green Chiles",
    "subtitle": "Selimiye'nin Buğlama",
    "description": "At the small Kulaber Café in Ardesen, a coastal town near Turkey's border with Georgia, co-owner Selimiye, who shares kitchen duties with her retired husband, Ahmet, simmers onions, tomatoes, and peppers together before placing fish steaks on top and baking them. A touch of apple cider vinegar adds a pleasant tang. When using lean fish varieties other than oily types like mackerel or salmon, I keep them moist by drizzling a little olive oil before baking. You may also substitute the oil with a generous pat of butter, following a common practice in the dairy-rich eastern Black Sea region.",
    "ingredients": [
      {
        "section": "For the sauce",
        "ingredients": [
          "medium-large ripe, juicy tomatoes, chopped (about 2½ cups), or one 794 g can diced tomatoes, with juice, broken up with your fingers",
          "onion, finely chopped (about ½ cup).",
          "green, red, or yellow bell pepper, cored, seeded, and finely chopped (about ¾ cup).",
          " or green jalapeños or anaheim chile, halved lengthwise, seeded if desired, and sliced as thin as possible",
          "fine sea salt",
          "freshly ground black pepper",
          "water",
          "plus 1 teaspoon apple cider vinegar or white verjus"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "salmon, mackerel, or other skin-on fillets or steaks",
          "olive oil or unsalted butter (optional).",
          "tomato, very thinly sliced",
          "chopped fresh flat-leaf parsley (optional)."
        ]
      }
    ],
    "instructions": [
      "Prepare the sauce: Combine the tomatoes, onion, bell pepper, chiles, salt, and a few grinds of black pepper in a 10-inch ovenproof skillet. Add the water and place over high heat.",
      "Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer and stir in the vinegar or verjus.",
      "Cook uncovered until the mixture thickens into a semi-thick sauce, approximately 20 minutes for canned tomatoes or 25 to 30 minutes for fresh tomatoes.",
      "Preheat the oven to 375°F and position a rack in the center.",
      "Once the sauce is ready, place the fish fillets or steaks on top of it.",
      "Distribute the olive oil or butter, if using, evenly over the fish.",
      "Lay the thin tomato slices over the fish.",
      "Bake the dish for about 10 minutes per inch of fish thickness, until it reaches medium to well-done doneness, or to your preference.",
      "If desired, sprinkle the chopped parsley over the fish and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]