Goal
       Corriger les erreurs de formatage dans une réponse contenant un JSON mal structuré afin de rendre le JSON exploitable et valide.

        1. Extraire et corriger uniquement la partie JSON de {
   {
"NbPersons": 12,
"Language": "en",
"Category": "main",
"Title": "Grilled Mirin-and-Cognac-Marinated Redfish",
"Subtitle": "",
"Preparation_Time": 15,
"Cooking_Time": 10,
"Difficulty": "medium",
"Ingredients": [
    {
        "section": "Pour la recette",
        "ingredients": [
            "½ cup mirin",
            "½ cup cognac",
            "1 cup white miso paste",
            "2/3 cup sugar",
            "12 (11- to 2-inch-thick) redfish fillets (about 6 ounces each)",
            "Vegetable oil"
        ]
    }
],
"Description": "I'VE BEEN FISHING since I was playing with Tonka trucks; it's a part of who I am. I still love it to this day, and it's a joy to pass that on to my girls. My second-oldest loves to cook with mirin and miso. With this dish, the sweetness of the mirin brings out the natural sweetness of the redfish. White miso is milder than regular miso, so it doesn't overpower a delicate fish like this. Salty and sweet with a splash of cognac on the back end to spice everything up.",
"Instructions": [
    "In a small saucepan, bring mirin and cognac to a boil over medium heat. Whisk in miso until dissolved, then whisk in sugar. Reduce heat to low, and cook until sugar is dissolved. Remove from heat, and let cool completely.",
    "Place fish in a large baking dish, and pour marinade over top, turning the fish to coat completely. Cover and chill overnight.",
    "Prepare and preheat a smoker to 400°F. Brush grill grates with a little vegetable oil. Remove fish from marinade and allow excess marinade to drip back into the dish. Discard marinade. Place fish in smoker, skin sides down; cover and cook for 6 minutes. Flip fish, and grill until flaky, 4 to 6 minutes.",
    "Remove from grill, cover with foil, and let rest for 5 minutes before serving."
],
"AuthorName": "MARSEUSE",
"Notes_Ingredients": "",
"Notes_Instructions": "Total time includes chilling overnight."{
    "NbPersons": 12,
    "Language": "en",
    "Category": "main",
    "Title": "Grilled Mirin-and-Cognac-Marinated Redfish",
    "Subtitle": "",
    "Preparation_Time": 15,
    "Cooking_Time": 10,
    "Difficulty": "medium",
    "Ingredients": [
        {
            "section": "Pour la recette",
            "ingredients": [
                "½ cup mirin",
                "½ cup cognac",
                "1 cup white miso paste",
                "2/3 cup sugar",
                "12 (11- to 2-inch-thick) redfish fillets (about 6 ounces each)",
                "Vegetable oil"
            ]
        }
    ],
    "Description": "I'VE BEEN FISHING since I was playing with Tonka trucks; it's a part of who I am. I still love it to this day, and it's a joy to pass that on to my girls. My second-oldest loves to cook with mirin and miso. With this dish, the sweetness of the mirin brings out the natural sweetness of the redfish. White miso is milder than regular miso, so it doesn't overpower a delicate fish like this. Salty and sweet with a splash of cognac on the back end to spice everything up.",
    "Instructions": [
        "In a small saucepan, bring mirin and cognac to a boil over medium heat. Whisk in miso until dissolved, then whisk in sugar. Reduce heat to low, and cook until sugar is dissolved. Remove from heat, and let cool completely.",
        "Place fish in a large baking dish, and pour marinade over top, turning the fish to coat completely. Cover and chill overnight.",
        "Prepare and preheat a smoker to 400°F. Brush grill grates with a little vegetable oil. Remove fish from marinade and allow excess marinade to drip back into the dish. Discard marinade. Place fish in smoker, skin sides down; cover and cook for 6 minutes. Flip fish, and grill until flaky, 4 to 6 minutes.",
        "Remove from grill, cover with foil, and let rest for 5 minutes before serving."
    ],
    "AuthorName": "MARSEUSE",
    "Notes_Ingredients": "",
    "Notes_Instructions": "Total time includes chilling overnight."
}.
        2. S'assurer que la syntaxe JSON est strictement valide.
        3. Ne pas modifier les valeurs, seulement le format si nécessaire.
    
        Return Format
        Tu dois renvoyer un JSON strictement valide.
        - Respecte la structure originale du JSON (pas d'ajout, suppression ou modification des données).
        - Corrige les erreurs de formatage éventuelles (guillemets manquants, virgules, accolades, etc.).

        Warnings
        - Ne modifie pas le contenu des valeurs, seulement le format si nécessaire.
        - Ne renvoie que le JSON corrigé, sans explication.
        - Assure-toi que le JSON est bien formatté et exploitable.

        Context Dump
        Données à corriger :
        {
   {
"NbPersons": 12,
"Language": "en",
"Category": "main",
"Title": "Grilled Mirin-and-Cognac-Marinated Redfish",
"Subtitle": "",
"Preparation_Time": 15,
"Cooking_Time": 10,
"Difficulty": "medium",
"Ingredients": [
    {
        "section": "Pour la recette",
        "ingredients": [
            "½ cup mirin",
            "½ cup cognac",
            "1 cup white miso paste",
            "2/3 cup sugar",
            "12 (11- to 2-inch-thick) redfish fillets (about 6 ounces each)",
            "Vegetable oil"
        ]
    }
],
"Description": "I'VE BEEN FISHING since I was playing with Tonka trucks; it's a part of who I am. I still love it to this day, and it's a joy to pass that on to my girls. My second-oldest loves to cook with mirin and miso. With this dish, the sweetness of the mirin brings out the natural sweetness of the redfish. White miso is milder than regular miso, so it doesn't overpower a delicate fish like this. Salty and sweet with a splash of cognac on the back end to spice everything up.",
"Instructions": [
    "In a small saucepan, bring mirin and cognac to a boil over medium heat. Whisk in miso until dissolved, then whisk in sugar. Reduce heat to low, and cook until sugar is dissolved. Remove from heat, and let cool completely.",
    "Place fish in a large baking dish, and pour marinade over top, turning the fish to coat completely. Cover and chill overnight.",
    "Prepare and preheat a smoker to 400°F. Brush grill grates with a little vegetable oil. Remove fish from marinade and allow excess marinade to drip back into the dish. Discard marinade. Place fish in smoker, skin sides down; cover and cook for 6 minutes. Flip fish, and grill until flaky, 4 to 6 minutes.",
    "Remove from grill, cover with foil, and let rest for 5 minutes before serving."
],
"AuthorName": "MARSEUSE",
"Notes_Ingredients": "",
"Notes_Instructions": "Total time includes chilling overnight."{
    "NbPersons": 12,
    "Language": "en",
    "Category": "main",
    "Title": "Grilled Mirin-and-Cognac-Marinated Redfish",
    "Subtitle": "",
    "Preparation_Time": 15,
    "Cooking_Time": 10,
    "Difficulty": "medium",
    "Ingredients": [
        {
            "section": "Pour la recette",
            "ingredients": [
                "½ cup mirin",
                "½ cup cognac",
                "1 cup white miso paste",
                "2/3 cup sugar",
                "12 (11- to 2-inch-thick) redfish fillets (about 6 ounces each)",
                "Vegetable oil"
            ]
        }
    ],
    "Description": "I'VE BEEN FISHING since I was playing with Tonka trucks; it's a part of who I am. I still love it to this day, and it's a joy to pass that on to my girls. My second-oldest loves to cook with mirin and miso. With this dish, the sweetness of the mirin brings out the natural sweetness of the redfish. White miso is milder than regular miso, so it doesn't overpower a delicate fish like this. Salty and sweet with a splash of cognac on the back end to spice everything up.",
    "Instructions": [
        "In a small saucepan, bring mirin and cognac to a boil over medium heat. Whisk in miso until dissolved, then whisk in sugar. Reduce heat to low, and cook until sugar is dissolved. Remove from heat, and let cool completely.",
        "Place fish in a large baking dish, and pour marinade over top, turning the fish to coat completely. Cover and chill overnight.",
        "Prepare and preheat a smoker to 400°F. Brush grill grates with a little vegetable oil. Remove fish from marinade and allow excess marinade to drip back into the dish. Discard marinade. Place fish in smoker, skin sides down; cover and cook for 6 minutes. Flip fish, and grill until flaky, 4 to 6 minutes.",
        "Remove from grill, cover with foil, and let rest for 5 minutes before serving."
    ],
    "AuthorName": "MARSEUSE",
    "Notes_Ingredients": "",
    "Notes_Instructions": "Total time includes chilling overnight."
}