Trout Cakes With Basil Vinaigrette recipes

Name: Trout Cakes With Basil Vinaigrette recipes
Ingredients: 1/4 cup panko breadcrumbs; 1/4 cup red bell pepper, cut into small dice; grated zest of 1 lemon; 2 tablespoons fresh basil, chopped; 1 clove garlic, minced; 1 large egg, beaten; 1 teaspoon fine sea salt; 1 tablespoon olive oil; 1 cup packed fresh basil leaves; 1 clove garlic, peeled; generous pinch fine sea salt; ground black pepper; 1/4 cup olive oil, plus more if needed; 2 tablespoons champagne vinegar; 1 pound skinless U.S. farm-raised trout fillets, pin bones removed; 8 cups watercress, rinsed and spun dry