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": "983c442ba54b496995e014868605aeee",
    "updated": "2025-05-08T01:36:08.471Z",
    "title": "Sea Bass with Tarragon Flageolets",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "sea bass",
          "flageolet beans",
          "tarragon",
          "soft butter",
          "lemon",
          "salt",
          "pepper",
          "400 g cans of flageolet beans"
        ]
      },
      {
        "section": "A late-night sardine supper",
        "ingredients": [
          "cannellini beans",
          "butter",
          "olive oil",
          "good-quality sardines in olive oil",
          "salt",
          "pepper",
          "red wine vinegar"
        ]
      },
      {
        "section": "The reassurance of a classic",
        "ingredients": [
          "can or lentils",
          "olive oil",
          "crushed clove of garlic",
          "salt",
          "pepper",
          "thyme",
          "bay leaf",
          "scallops, or piece of cod",
          "butter",
          "chopped parsley",
          "red wine vinegar"
        ]
      }
    ],
    "instructions": [
      "Combine 150g of softened butter with a generous handful of chopped tarragon leaves and a tablespoon of lemon juice.",
      "Season the mixture with salt and pepper, then set aside.",
      "Preheat the oven to 200°C (Gas mark 6).",
      "Season a large sea bass, or two smaller ones, both inside and out.",
      "Place half of the tarragon butter inside the fish’s belly cavity and gently close it by securing with a wooden skewer or cocktail stick.",
      "Put the fish into a roasting tin.",
      "Drain and rinse two 400g cans of flageolet beans.",
      "Arrange the beans around the fish and dot the remaining tarragon butter over them.",
      "Cover loosely with foil and bake for about 40 minutes, adjusting the time depending on the size of the fish.",
      "During the last 15 minutes of cooking, spoon or brush some of the buttery juices over the fish and continue baking without the foil.",
      "Divide the fish into four portions and serve, spooning the beans and cooking juices over each.",
      "Drain a can of cannellini beans and place them in a pan with a little butter and olive oil.",
      "Warm the beans over medium heat.",
      "Open a can of good-quality sardines in olive oil, break them into large pieces, and gently fold them into the beans.",
      "Season with salt, pepper, and a splash of red wine vinegar.",
      "Heat a can or jar of lentils in plenty of olive oil, adding a crushed garlic clove, salt, pepper, some thyme leaves, and optionally one or two bay leaves.",
      "Simmer gently, stirring regularly.",
      "In a shallow pan, sauté half a dozen scallops or a piece of cod in foaming butter.",
      "Add a handful of chopped parsley and a splash of red wine vinegar, then serve with the lentils."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]