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": "22b47b43e941455a874ab7abb0940ddd",
    "updated": "2025-05-07T22:07:58.980Z",
    "title": "Baked Red Mullet with Fennel and Leeks",
    "subtitle": "Bright leeks, sweet fish.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "red mullet",
          "young fennel",
          "olive oil",
          "parsley",
          "juice of a lemon",
          "red mullet, prepared and trimmed"
        ]
      },
      {
        "section": "Sea bass, waxy potatoes",
        "ingredients": [
          "sliced waxy potatoes",
          "olive oil",
          "shreds of bacon",
          "chopped rosemary",
          "cleaned whole sea bass"
        ]
      },
      {
        "section": "A whole baked fish with aubergines",
        "ingredients": [
          "aubergines",
          "plenty of olive oil",
          "salt",
          "chopped thyme",
          "cleaned and prepared whole fish (red or grey mullet, whole sardines).",
          "olive oil",
          "juice of half a lemon",
          "plenty of salt and pepper"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C (Gas mark 4).",
      "Halve and trim 150g of young fennel.",
      "If using a larger, older bulb, shred it finely instead.",
      "Trim 150g of young leeks; leave them whole if they are thin and small, otherwise halve them lengthwise.",
      "Toss the fennel and leeks with 4 tablespoons of olive oil.",
      "Add a little chopped parsley and the juice of a lemon.",
      "Place the mixture into a roasting tin.",
      "Lay 2 prepared and trimmed red mullet on top of the vegetables.",
      "Brush the fish with the oil from the tin, then bake for about 20 minutes.",
      "In another roasting tin, layer sliced waxy potatoes.",
      "Toss the potatoes with olive oil, shreds of bacon, and some chopped rosemary.",
      "Place a cleaned whole sea bass on top, rub with oil and rosemary, then bake similarly.",
      "Cut a couple of aubergines into cubes approximately 1 cm in size.",
      "Toss the aubergine cubes with plenty of olive oil, salt, and chopped thyme.",
      "Spread them in a roasting tin and bake at 180°C (Gas mark 4) for about 30 minutes, tossing occasionally for even cooking.",
      "When the aubergines are golden and tender, place a cleaned and prepared whole fish (such as red or grey mullet, or whole sardines) on top.",
      "Drizzle generously with olive oil, juice of half a lemon, and season well with salt and pepper.",
      "Bake until the fish flesh is firm to the touch.",
      "Cooking time will vary depending on the weight and type of fish, typically between 20 to 40 minutes.",
      "Serve with additional olive oil and lemon on the side."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]