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": "f2836e8fcbab4c178dfa8ab7f9088de1",
    "updated": "2025-05-17T23:14:05.034Z",
    "title": "Herb-Stuffed Whole Fish on Potatoes",
    "subtitle": "سمك مشوي على بطاطا",
    "description": "Fish is a staple in Palestinian coastal towns like Haifa, Akka, and Gaza, where it is commonly prepared simply—deep-fried, oven-baked, or pan-fried—and served with fresh lemon and occasionally parsley or cilantro (coriander) tahini spread. For special occasions and gatherings, more elaborate preparations involve stuffing, crusting, or cooking the fish in sauce. This recipe originates from Yaffa, shared by the mother of my mother's close friend, Juju. Serve with a side of tahini sauce for a creamy contrast to the vibrant, zesty flavors of the fish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "2.5 kg whole fish, such as sea bream, sea bass, or red snapper, gutted and scaled, head and tail left on",
          "potatoes, very thinly sliced (preferably on the thicker setting of a mandolin).",
          "olive oil",
          "salt"
        ]
      },
      {
        "section": "For the stuffing",
        "ingredients": [
          "garlic",
          "fresh za'atar, leaves only (or use fresh oregano).",
          "green chillies .",
          "flat-leaf parsley",
          "crushed aleppo pepper (or use crushed red chilli flakes).",
          "salt",
          "ground cumin",
          "ground coriander",
          "lemon zest",
          "black pepper",
          "olive oil",
          "lemon juice"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "lemon wedges, to serve"
        ]
      }
    ],
    "instructions": [
      "Sprinkle the fish with salt, rinse under cold running water, pat dry, and set aside.",
      "Allow the fish to sit at room temperature for 10-15 minutes before baking to promote even cooking.",
      "Preheat the oven to 400°F/200°C/Gas Mark 6.",
      "Grease an ovenproof dish, large enough to hold the fish, with olive oil and set aside.",
      "Combine all the stuffing ingredients in a food processor or mini chopper and blend until a pesto-like consistency is reached.",
      "Set the stuffing mixture aside.",
      "Drizzle the potatoes with olive oil, sprinkle generously with salt, and toss to coat evenly.",
      "Arrange the potatoes in slightly overlapping layers on the base of the prepared ovenproof dish.",
      "With a sharp knife, score 3-4 diagonal slits on each side of the fish, taking care not to cut into the bones.",
      "Fill the slits with as much stuffing as possible, and generously stuff the cavity of the fish.",
      "Place the fish atop the layered potatoes and spoon any remaining stuffing over the potatoes as well.",
      "Cover the dish tightly with aluminum foil and place it in the oven.",
      "Bake for 20-30 minutes for one large fish, or 15-20 minutes for two smaller fish. Then remove the foil and bake for an additional 10-15 minutes, or until the fish is fully cooked and the potatoes begin to crisp.",
      "To check doneness, insert the tip of a sharp knife just under the head (the thickest part of the fish) and twist gently. If the fish flakes easily, it is cooked; if it resists, continue cooking for 5 more minutes and test again.",
      "Once done, remove the dish from the oven and let it rest for a few minutes.",
      "Bring the dish to the table to serve.",
      "Carve the fish and serve a portion to each guest along with potatoes and lemon wedges."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]