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": "636ddd9474334ae1a516ea419bd2a824",
    "updated": "2025-05-17T20:20:50.192Z",
    "title": "Fish with Tahini and Onion Sauce and Pine Nuts",
    "subtitle": null,
    "description": "Most Palestinian fish recipes originate from coastal towns like Yaffa or Akka. Rameh, my father's village, is close to Akka. This dish is often prepared to use leftover cooked fish, but it is so flavorful that making it from scratch is always worth the effort. For a quick weeknight meal, you can reduce the recipe size and even skip the final baking step—simply spoon the sauce over pan-fried or baked fish. The combination of rich, nutty tahini, sharp lemon, sweet onions, and tender fish creates an irresistible flavor profile.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "firm, skinless fish fillets, such as bass, bream, turbot, or halibut",
          "olive oil",
          "lemon zest",
          "ground cumin",
          "ground coriander",
          "salt",
          "black pepper"
        ]
      },
      {
        "section": "For the sauce",
        "ingredients": [
          "olive oil",
          "onions, sliced into half-moons",
          "tahini",
          "yogurt",
          "freshly squeezed lemon juice",
          "salt"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "toasted pine nuts",
          "vermicelli rice or pita bread, homemade or store-bought"
        ]
      }
    ],
    "instructions": [
      "Place the fish in a roasting pan (preferably one that can also serve the dish). Drizzle with olive oil and sprinkle with lemon zest, ground cumin, ground coriander, salt, and black pepper.",
      "Using your hands, rub the marinade evenly over the fish. Set aside to marinate at room temperature for 15-20 minutes while you preheat the oven to 400°F/200°C/Gas Mark 6.",
      "Bake the fish until it is halfway cooked or turns an opaque white. Cooking times will vary based on the type and thickness of the fish, but fillets generally require no more than 10-15 minutes in a preheated oven; thinner fillets need less time.",
      "While the fish is baking, prepare the sauce. Heat half of the olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring frequently, until they are completely softened but not crispy, about 10 minutes.",
      "Meanwhile, in a bowl, whisk together the tahini, yogurt, 2 cups (16 fl oz/475 ml) water, lemon juice, and salt until smooth.",
      "Once the onions are ready, pour the tahini mixture over them, stir to combine, then remove the pan from heat and set aside.",
      "When the fish is halfway cooked, remove it from the oven and pour the sauce evenly over it. Return the pan to the oven and bake for an additional 10-15 minutes, until the fish is fully cooked and the tahini sauce bubbles and develops golden brown patches on top.",
      "Take the dish out of the oven, sprinkle with toasted pine nuts, and serve immediately with vermicelli rice or pita bread."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]