 In Europe, the fish is prepared for the table in a wide variety of ways; most commonly with potatoes and onions in a casserole, as croquettes, or as battered, deep-fried pieces.In France, brandade de morue is a popular baked gratin dish of potatoes mashed with rehydrated salted cod, seasoned with garlic and olive oil.Some Southern France recipes skip the potatoes altogether and blend the salted cod with seasonings into a paste.