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": "952be5b009044a28833fd75320d93755",
    "updated": "2025-05-17T21:32:05.422Z",
    "title": "Fish in Olive Oil, Lemon, and Cilantro (Coriander) Sauce",
    "subtitle": "سمك بحامض وكزبرة",
    "description": "This dish is inspired by an appetizer I once enjoyed at a seaside restaurant in Akka years ago: sardines fried in olive oil with plenty of garlic, topped with a vibrant mixture of cilantro (coriander) and lemon juice. I vividly recall the burst of flavors from the tangy lemon and pungent garlic. After multiple attempts to perfect the recipe, I settled on this version, which features a spicier kick from green chillies and a generous sauce, making it ideal to serve with rice, couscous, or my favorite—lots of fresh, crusty bread.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "firm white fish fillets .",
          "salt",
          "ground cumin",
          "black pepper",
          "olive oil",
          "cloves garlic, thinly sliced",
          "green chillies, thinly sliced",
          "freshly squeezed lemon juice",
          "cilantro (coriander) leaves, coarsely chopped",
          "crushed red chilli flakes"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "crusty bread"
        ]
      }
    ],
    "instructions": [
      "Season the fish fillets on both sides with salt, cumin, and black pepper, then set aside.",
      "Heat the olive oil in a large skillet with a lid over medium heat and add the sliced garlic.",
      "Cook for 1-2 minutes until fragrant but not browned, then add the green chillies and sauté for another minute.",
      "Increase the heat and carefully add the fish fillets to the pan without overcrowding.",
      "Cook until the fish is nearly opaque and cooked through on one side, then turn over to finish cooking.",
      "If the garlic begins to brown, lower the heat and continue cooking gently.",
      "Once the fish is cooked, pour in the lemon juice, scatter the chopped cilantro over the top, and cover with the lid.",
      "Let the sauce come to a gentle simmer again, about 1 minute, then remove from heat and let it rest for 1 minute before serving.",
      "Sprinkle with crushed red chilli flakes and serve with crusty bread to soak up the flavorful, tangy sauce."
    ],
    "notes_ingredients": "I prefer using firm, thick white fish because it can be fully skinned yet keeps its shape during cooking. Pollock or halibut are my usual choices, but the best option is whatever is fresh and in season locally. This dish also works well with shrimp or scallops; just adjust the cooking time to prevent overcooking the shellfish.",
    "notes_instructions": null
  }
]