1. Prepare the relish. Place all relish ingredients in a glass or ceramic bowl. Stir until well mixed. Cover and refrigerate until ready to serve.
2. Prepare the fish. In a large saucepan with a tight-fitting lid, place water, wine, onion, 4 sprigs of the parsley, and salt. Bring to a boil over high heat, then lower heat to medium and simmer. Add fish fillets, skin side up. Poach 5 minutes, uncovered. Remove pan from heat. Cover with lid and let sit another 5 minutes. Check to see if fish is cooked through. If not, replace lid and check again after 3 minutes. When fish is done, remove lid. When fish is cool enough to handle, run a sharp knife under the edge of the skin and peel it off. Slide a spatula under the fillets, let them drain, and carefully flip them onto a serving platter. Let cool to room temperature, about 20 minutes. Cover loosely with plastic wrap and refrigerate at least 1 hour.
3. When ready to serve, arrange remaining 8 parsley sprigs around fish, along with lemon wedges. Serve haddock chilled, with cucumber relish on the side.
Source: Hannaford fresh Magazine, July - August 2009