One-Pan Cod & Jammy Leeks with White Beans, Crispy Potatoes + Lemon-Parsley Caper Salsa by Elena Reyes | inspochef | inspochef

Ingredients

• 1 1/4 lb Yukon Gold potatoes, cut into 3/4-inch chunks
• 4 tbsp Extra-virgin olive oil
• 1 1/2 tsp Kosher salt
• 1/2 tsp Black pepper
• 2 Leeks
• 4 cloves Garlic
• 1/2 tsp Crushed red pepper flakes
• 1/3 cup Dry white wine
• 1/2 cup Low-sodium chicken or vegetable broth
• 1 (15-oz) can Canned cannellini beans
• 1 tsp Dijon mustard
• 1 1/4 lb Cod fillets (or other firm white fish)
• 1 tbsp Mayonnaise
• 1 Lemon
• 2 tbsp Capers
• 1/2 cup Fresh parsley
• 1 tsp Honey
• 2 cups Baby arugula