Cod & Spinach Casserole topped with Potato Crust

For potato crust:
3 russet potatoes
3 tbsp butter
nutmeg, salt, pepper, cayenne to taste
1/2 cup milk
For the sauce:
3 tbsp butter
3 tbsp flour
2 cloves garlic, minced
2 cups cold milk
2 tsp lemon zest
salt to taste
For the rest:
1 tbsp butter to grease dish
salt, pepper, cayenne to taste
2 pounds boneless cod filets
12 oz washed baby spinach
juice of 1/2 lemon
fresh chives to garnish

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