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": "af19c2ea956b4feb85b4cba3d86ed4a9",
    "updated": "2025-05-17T08:06:57.501Z",
    "title": "Whole Roast Fish with Coriander, Thyme & Root Vegetables",
    "subtitle": "Fırında Sebzeli Balık",
    "description": "This simple dish features oregano or thyme and ground coriander adding a subtle sweetness to carrots, celery root, and potatoes, which serve as a flavorful base for roasting the fish. To achieve extra crisp skin, the fish is butterflied by cutting from head to tail along the belly, then opened and pressed flat, keeping the halves attached at the backbone. Vegetables underneath the fish turn tender, while the exposed ones brown and crisp beautifully. This recipe is inspired by my friend Shiraz Demir, who prefers using a large sea bass. Any white-fleshed fish works well. If a whole head-on fish is not preferred, thick steaks or skin-on fillets are a good substitute—just be mindful not to overcook them.",
    "ingredients": [
      {
        "section": "For the vegetables",
        "ingredients": [
          "carrots, peeled and diced (about 2 cups).",
          "small-medium potatoes, peeled or not and diced (about 2 cups).",
          "celery root, peeled, trimmed, and diced (about 2½ cups).",
          "garlic cloves, unpeeled",
          "dried oregano or thyme",
          "ground coriander",
          "fine sea salt",
          "olive oil"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "white-fleshed whole fish, cleaned and scaled, head and tail left intact (or substitute two 227 g steaks or , preferably skin-on).",
          "olive oil",
          "freshly ground black pepper",
          "lemon wedges, for serving"
        ]
      }
    ],
    "instructions": [
      "Position a rack in the middle of the oven and preheat to 375°F.",
      "Prepare to roast the vegetables: In a medium bowl, combine the carrots, potatoes, celery root, and unpeeled garlic. Add oregano or thyme, crushing it with your fingers or palms as you sprinkle, then add the coriander and 1½ teaspoons salt. Drizzle with olive oil and toss everything to coat evenly.",
      "Spread the vegetables on a baking sheet, cover with foil, and roast for 30 minutes, turning once midway through. Remove from the oven, turn the vegetables again with a spatula, and keep them covered while you increase the oven temperature to 450°F.",
      "Butterfly the fish: Pat it dry with paper towels. Using a sharp knife or kitchen shears, cut along the belly from head to tail. Lay the fish flesh side down on your work surface and press with the heel of your hand to flatten it. (For steaks or fillets, just pat dry.)",
      "Place the fish skin side down over the roasted vegetables. Drizzle with 1 tablespoon olive oil and season with a pinch of salt and several grinds of black pepper. Cover loosely with foil and bake for 10 minutes.",
      "Remove the foil. Carefully turn the fish so the skin side is up using tongs or two spatulas. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper to taste. Return the fish uncovered to the oven and roast until the skin is golden and the flesh flakes easily but remains moist, about 7 to 10 more minutes. (If using steaks or fillets, reduce cooking time to 5 minutes covered, then 5 minutes uncovered without turning. Check doneness after the uncovered time; depending on the fish type and thickness, it might need slightly more time.)",
      "Serve hot with lemon wedges on the side."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Pairs well with a smoky freekah pilaf."
  }
]