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": "7b8fa7a22d01425f90445292f22fba28",
    "updated": "2025-04-23T10:08:58.211Z",
    "title": "Sole Meunière",
    "subtitle": "Keto",
    "description": "Inspired by a memorable scene in the film Julie and Julia, this Sole Meunière recipe recreates the dish that captivated Julia Child in France. This pan-fried fish, bathed in a rich butter sauce, is a delightful experience that can convert even those who aren't typically fond of seafood.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "sole fillets",
          "ground black pepper",
          "powdered parmesan cheese",
          "ghee or avocado oil",
          "plus 2 tablespoons unsalted butter, divided",
          "lemon juice",
          "chopped fresh parsley leaves",
          "lemon wedges or , for serving"
        ]
      }
    ],
    "instructions": [
      "1. Rinse the sole fillets and pat them dry. Season both sides lightly with ground black pepper.",
      "2. Spread the powdered Parmesan cheese in a pie pan. Dredge each fillet in the Parmesan, coating both sides, and set aside on a plate near the stove.",
      "3. Heat the ghee or avocado oil in a large skillet over medium-high heat. Once hot and shimmering, add 2 tablespoons of butter and swirl the skillet to coat the bottom. When the butter is hot, add the Parmesan-crusted fillets. Let them cook undisturbed for 2 minutes. Gently flip the fish and cook for another 2 minutes, or until cooked through and opaque. Transfer the cooked fillets to a serving platter and drizzle with the pan drippings.",
      "4. In the same skillet, add the remaining ¼ cup of butter over medium-high heat. Whisk frequently until the butter foams and develops brown specks (avoid blackening), which should take approximately 2 minutes. Remove the skillet from the heat and stir in the lemon juice and parsley. Pour this browned butter sauce over the fish.",
      "5. Refrigerate any leftovers in an airtight container for up to 3 days. Reheat in a lightly oiled skillet over medium heat until warmed through."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]