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": "c3daa7dea9714fe48bf42d1fdee60a4b",
    "updated": "2025-04-23T22:14:59.023Z",
    "title": "Seared Sea Bass with Roasted Caponata",
    "subtitle": null,
    "description": "This roasted caponata complements whitefish beautifully, especially sea bass. While a traditional caponata is sautéed, roasting the vegetables imparts a unique depth of flavor.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggplant, cut into ½-inch cubes",
          "cherry tomatoes",
          "olive oil, divided",
          "kosher salt",
          "freshly ground black pepper",
          "red onion, diced",
          "garlic cloves, minced",
          "black olives, pitted and chopped",
          "red wine vinegar or balsamic vinegar",
          "dried capers",
          "chopped fresh basil, lightly packed",
          "chopped fresh parsley, lightly packed",
          "sea bass fillets",
          "pine nuts"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.",
      "Combine eggplant and tomatoes in a large bowl. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss. Spread on the prepared baking sheet and roast for 15-20 minutes.",
      "Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add diced red onion, season with salt and pepper, and cook for 1-2 minutes. Add minced garlic and cook for 1 minute more.  Stir in olives, vinegar, and capers; cook for 3-4 minutes.",
      "Add the roasted eggplant and tomatoes to the sauté pan.  Mix well and cook until the sauce thickens, about 4-5 minutes. Remove from heat and stir in basil and parsley. Cover to keep warm while the fish cooks.",
      "Pat the sea bass fillets dry and season with salt and pepper. Heat the remaining tablespoon of olive oil in another large sauté pan over medium-high heat.  Sear the fish for 3-4 minutes per side.",
      "Plate each sea bass fillet with a generous scoop of caponata and a sprinkle of pine nuts."
    ],
    "notes_ingredients": "Ensure all ingredients are gluten-free if necessary by checking product labels.",
    "notes_instructions": "This dish is delicious served with a simple side. Consider options like whole-wheat pasta or vegetable noodles."
  }
]